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ANTIPASTI

Warm grilled scampi tails from South Africa, mixed lettuce and ginger yogurth vinaigrette

Fr.

39

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

Fr.

26

Vegetarian appetizer: tofu with curry sauce, “pot au feu” with cereals and Camembert crème brûlée

Fr.

19

Octopus, wild prawns from Argentina, Tapinambur sauce and Pak-Choi with olive oil

Fr.

26

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

Fr.

29

Lamb’s lettuce with bacon, croûtons and hard boiled eggs

Fr.

16

Mixed or green lettuce salad

Fr.

11.50/9.50

PASTA FATTA IN CASA

Home made tortelloni with ricotta cheese, sage butter

Fr.

21/25

Home made gnocchi s with sausage and white meat ragout

Fr.

23/27

Carnaroli Risotto with blackberries and Vallemaggia blue cheese mousse

Fr.

23/26

Home made black wheat noodles with octopus, small squids and mussels

Fr.

26/29

MINESTRE

Pumpkin creamy soup with Tête de Moine and chive

Fr.

15

COME AL GROTTO

Chicken-Saltimbocca with Marsala sauce – Saffron risotto

Fr.

35

Veal Ossobuco “gremolata” – Saffron Risotto

Fr.

42

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

Fr.

38

CARNI

Lamb cutlets encrusted with mustard, sauce provençale   –  Mashed potatoes   AUS/NZ

Fr.

44

Veal escalope with porcini mushroom sauce, saffron risotto or noodles

Fr.

44

180 gr. fillet of beef with goose lever escalope and a truffle sauce OR with a three pepper sauce   CH

Fr.

49

Slightly spicy tartar from Fassona beef (180gr) with butter and Toast        CH/I

Fr.

41

PESCI

King prawns skewer with sweet and sour soy sauce, kumquats and rice noodles

Fr.

44

Grilled fillet of wild sea bass with fresh artischokes, Taggia Olives and sun dried tomatoes

Fr.

46

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