ANTIPASTI

Foie gras – Terrine of goose lever with warm caramelized apple wedges

29

Warm grilled scampi tails with wildberries, salad and sparkling raspberry water in a glass

39

Tartar of Piedmontese Fassona beef ( 120gr), toast and butter

24

Vegetarian appetizer with a warm eggplantflan, cous cous pearls with curcuma and vegetables and a fresh goat cheese crème brùlée

19

Melon and watermelon with grilled octopus and scallops, Yogurt ginger vinaigrette. Passionfruit sorbet

26

Goat cheese encrusted with phyllo dough, warm cramberry compote.Grilled lamb skewer and salad

21

Greek salad with tomato, Feta, olilves and cucumber. Seasoned bread croutons

15

Burratina with tomato confit and rocket salad

18

Mixed or green salad

12.50 / 9.50

MINESTRE

Creamy celeriac carrots soup with chive sour cream

14

Gazpacho

15

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

20 /25

Home made green pappardelle with lamb ragout

23/28

Carnaroli risotto with fresh tomato and basil

21 /26

Home made ravioli stuffed with veal shank, mixed mushrooms, almonds

23 /26

CARNI

Diced fillet of beef with a sour cream mustard sauce. Noodles with butter

44

Veal escalop with mixed mushroom sauce. Saffron risotto or noodles

44

180g of fillet of beef grilled or with a creamy sauce with three different peppers – Stuffed potaotes or risotto

49

Lamb chops with rosemary. Mustard onion sauce. Potatoes au gratin

44

Thin sliced duck breast on a bed of spinach. Sweet and sour  raspberry vinaigrette

41

Tartar of Piedmontese Fassona beef, (180g), toast and butter

38

Slow braised shank of lamb with a dark beer sauce. Polenta or risotto

41

meats‘ provenance: Beef, veal, porc: CH/AUS –  Lamb: AUS/IRL – Poultry: F/I

PESCI

King prawns “Piri Piri” … hot peperoncino, garlic, spring onions and olives. Black venus rice

44

Risotto with calamars ragout served with hummer, prawn, scallops, grilled octopus and mussels with parsley

44

Low braised stuffed squid. Fresh tomato sauce with potatoes. Bread croûtons

39

COME AL GROTTO…

Chicken-Saltimbocca with  Marsala sauce – Saffron risotto

34

Veal osso buco gremolata – Saffron risotto

40

Boneless rabbit leg cooked at a low temperature with croutons and bacon – Buckwheat polenta

37

Three different type of home made pasta: lasagne, tortelloni filled with ricotta and spinach with sage butter and noodles wit ham and a creamy sauce

29