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ANTIPASTI

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

Fr.

29

Crispy salad with warm grilled scampi tails, belgian endive salad, pear and avocado – Yogurt vinaigrette with ginger and passion fruit

Fr.

38

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

Fr.

25

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

Fr.

17

Grilled octopus and scallops, “pot-au-feu” with leeks and potatoes, crispy onions

Fr.

26

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

Fr.

21

Nut lettuce “Mimosa” with bacon, croûtons and boiled eggs

Fr.

15

Mixed or green salad

Fr.

11.50 / 9.50

MINESTRE

Creamy artichauts soup with Tête de Moine flakes

Fr.

14

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

Fr.

20 /25

Whole wheat potato gnocchi, cream of white beans with roasted swiss italian sausage

Fr.

21 /26

Carnaroli risotto with red radicchio, Mascarpone mousse, crispy bacon and nuts

Fr.

21 /26

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

Fr.

23 /26

Saffron noodle nest with a fresh asparagus creamy sauce and seared scallops

Fr.

27 / 32

CARNI

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

Fr.

45

Veal steak with goose lever escalope and fresh green asparagus. Purple mashed potatoes

Fr.

49

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

Fr.

49

Lamb chops with rosemary and marjoram. Potatoes au gratin

Fr.

45

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

Fr.

42

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

Seared red tuna encrusted with grains. Rice noodles and sweet and sour oriental style sauce

Fr.

43

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

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