ANTIPASTI

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

29

Warm grilled scampi tails with salad, kaki and avocado

39

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

27

Vegetarian appetizer with a warm eggplantflan, “pot au feu” with cereals and pumpkin crème brùlée with coconut

19

Grilled octopus and king prawn, cous cous pearls

26

Warm pumpkin flan with melted Taleggio and nuts parfumed with coffee

15

Lamb’s letuce salad with crispy bacon hard boiled eggs and a brad croûton

15

Mixed or green salad

12.50 / 9.50

MINESTRE

White onions soup with a Gruyère croûton

14

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

20 /25

Home made chestnut noodles wiht sausage ragout with white meat

22 /26

Carnaroli risotto with cranberries and mousse of Vallemaggia blue cheese. Pear mustard

22 /26

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

23 /27

CARNI

Diced fillet of beef oriental style. Noodles with butter

44

Veal escalop with mixed mushroom sauce. Saffron risotto or noodles

43

Fillet of beef “Rossini” with goose lever and fresh black truffle or 180g of grilled fillet of beef – Roast potatoes

54/49

Racks of lamb provençale.  Potatoes au gratin

44

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

41

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

PESCI

King prawns skewer with a mild curry sauce, mango and papaya, black venus rice

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