ANTIPASTI

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

29

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

38

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

25

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

17

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

26

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

21

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

15

Mixed or green salad

11.50 / 9.50

MINESTRE

Creamy artichauts soup with Tête de Moine flakes

14

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

20 /25

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

21 /26

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

21 /26

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

23 /26

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

27 / 32

CARNI

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

45

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

49

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

49

Lamb chops with rosemary and marjoram. Potatoes au gratin

45

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

42

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

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

43

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