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Antipasti

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

fr.

29.-

suggested wine: Il Musico Moscato Passito 2009, Sicilia fr. 8.00 per glass

Crispy salad with scallopps and warm grilled scampi tails – Yogurth vinaigrette with ginger

fr.

37.50

Slightly spicy tartar of Piedmontese Fassona beef

fr.

24.50

Warm cellery flan parfumed with curry, tartare of beetroot, Hummus

fr.

21.50

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

fr.

15.50

Mixed or green salad

fr.

11.50/9.50

Minestre

Cream of pumpkin with Tête de Moine cheese

 fr.  13.50

Primi  piatti

Tortelloni with ricotta cheese, butter and sage

fr.

21.- / 25.-

Ravioli stuffed with veal shunk on a creamy pumpkin sauce, glazed chestnuts

fr.

24.- / 28.-

Noodles nest with scallops on a creamy truffle sauce with fresh black truffle

fr.

28.- / 32.-

Risotto Carnaroli with pumpkin, blue cheese from Vallemaggia and black pepper

fr.

23.- / 27.-

Carni

Fillet of beef Stroganoff with sour cream and mustard – noodles with butter

fr.

43.-

Veal escalope with mushroom sauce – Noodles or risotto

fr.

45.-

180g of fillet of beef grilled or with a creamy sauce with three different peppers – Roast potatoes

fr.

49.-

Lamb fillets encrusted with rosemary, cream of eggplants and tomato confit

fr.

42.-

Slightly spicy tartar of Piedmontese beef of Fassona – Toast & butter 180gr

fr.

39.50

Piatto a basso contenuto calorico

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

Pesci

Grilled king prawns with rosemary, thymian and garlic – wild rice

fr.

43.-

Medallion of red tuna encrusted with seeds, mild curry sauce, mango and papaya

fr.

44.-

Come al grotto…

Chicken-Saltimbocca with Marsala sauce – Saffron risotto

fr.

35.-

Veal osso buco gremolata – Saffron risotto

fr.

40.-

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

fr.

37.-

Pasta trio: Lasagne, Tortelloni with butter and sage and noodles with ham and cream sauce

fr.

29.-

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

 

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