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ANTIPASTI

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

Fr.

29

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

Fr.

39

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

Fr.

24

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

Fr.

19

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

Fr.

26

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

Fr.

21

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

Fr.

15

Burratina with tomato confit and rocket salad

Fr.

18

Mixed or green salad

Fr.

12.50 / 9.50

MINESTRE

Creamy celeriac carrots soup with chive sour cream

Fr.

14

Gazpacho

Fr.

15

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

Fr.

20 /25

Home made green pappardelle with lamb ragout

Fr.

23/28

Carnaroli risotto with fresh tomato and basil

Fr.

21 /26

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

Fr.

23 /26

CARNI

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

Fr.

44

Veal escalop with mixed mushroom sauce. Saffron risotto or noodles

Fr.

44

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

Fr.

49

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

Fr.

44

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

Fr.

41

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

Fr.

38

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

Fr.

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

Fr.

44

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

Fr.

44

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

Fr.

39

COME AL GROTTO…

Chicken-Saltimbocca with  Marsala sauce – Saffron risotto

Fr.

34

Veal osso buco gremolata – Saffron risotto

Fr.

40

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

Fr.

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

Fr.

29

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