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ANTIPASTI

Salad warm grilled scampi tails from South Africa, Belgian endive salad, pear and avocado. Yogurt, ginger and passion fruit vinaigrette

Fr.

38

Tartar from Fassona beef (120g), toast and butter

Fr.

25

Vegetarian appetizer with warm eggplant flan, cous cous pearls with curcuma and vegetables and a fresh cheese crème brûlée

Fr.

17

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

Fr.

26

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

Fr.

29

Goat cheese encrusted with phyllo dough with a warm cranberry compote, grilled lamb skewer and salad

Fr.

19

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

Fr.

15

Mixed or green salad

Fr.

11/8

PASTA FATTA IN CASA

Home made tortelloni with ricotta cheese, sage butter

Fr.

* 20

Home made whole wheat potato gnocchi, white beans creamy sauce and roasted swiss italian sausage

Fr.

* 21

Home made lasagne

Fr.

* 20

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

Fr.

* 22

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

Fr.

* 28

Home made ravioli filled with veal shank, mixed mushrooms and almonds

Fr.

* 24

Spaghetti with fresh tomato sauce and basil

Fr.

* 20

*as an appetizer Fr. 4 reduction

MINESTRE

Creamy artichaut soup with Tête de Moine flakes

Fr.

13

COME AL GROTTO

Chicken-Saltimbocca with Marsala sauce – Saffron risotto

Fr.

29

Veal Ossobuco “gremolata” – Saffron Risotto

Fr.

38

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

Fr.

33

Meat balls with mushroom risotto or noodles with butter

Fr.

27

Braised lamb shank with a dark beer sauce. Polenta or risotto

Fr.

37

CARNI

Lamb cutlets encrusted with rosemary and marjoram. Potatoes au gratin   AUS

Fr.

42

Veal steak with goose lever escalope and green asparagus. Purple mashed potaotes   CH/I

Fr.

48

Thin sliced duck breast on a bed of spinach. Sweet and sour raspberry vinaigrette. Stuffed potatoes   A/D

Fr.

39

180 gr. fillet of beef grilled or with a three pepper sauce   CH

Fr.

48

Tartar from Fassona beef, goat cheese and olives tapenade in a glass 180gr  CH/I

Fr.

39

PESCI

King prawns “Piri Piri”… hot peperoncino, garlic and olives – Black venus rice

Fr.

43

Seared red tuna encrusted with grains, Satay sauce . Rice noodles and oriental style vegetables

Fr.

42

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

Fr.

39

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