ANTIPASTI

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

Fr.

29

Scampi from South Africa with spinach salat, red cabbage, figs and almonds, yogurt  ginger vinaigrette

Fr.

39

Tartar of Piedmontese Fassona beef ( 120gr)

Fr.

26

Vegetarian appetizer with cereal risotto parfumed with curry, vegetable tofu balls with fresh tomato sauce and Taleggio cheese crème brûlée

Fr.

22

Seared scallops and octopus on a creamy pumpin sauce with savoy cabbage

Fr.

28

Lamb’s lettuce “Mimosa” with crispy bacon, bread croûtons and hard boiled eggs Fr.

16

Mixed or green salad

Fr.

13/10

MINESTRE

Pumpkin creamy soup with sour cream and chives

Fr.

16

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

Fr.

23/28

Home made gnocchi with white meat ragout

Fr.

23/28

Carnaroli Risotto with melted Robiola cheese

Fr.

24/27

Ravioli neri di carbone vegetale ripieni di sogliola. Salsa alla seppia con gamberi croccanti

Fr.

26/29

CARNI

 180g of  fillet of beef grilled OR with three pepper sauce. Roast potatoes or risotto

Fr.

  49

Tartar of Piedmontese Fassona beef (180g)

Fr.

41

Lamb cutlets encrusted with mustard, potatoes au gratin Fr.

45

Veal escalopes with a creamy porcini mushrooms – saffron risotto or thin noodles Fr.

46

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

PESCI

Grilled king prawns “Piri-Piri” with Venus black rice

Fr.

44

Fillet of seabass with basil pesto and mashed potato “pancakes”, olive oil and chives

Fr.

46

COME AL GROTTO…

Chicken-Saltimbocca with  Marsala sauce – Saffron risotto

Fr.

36

Veal osso buco gremolata – Saffron risotto

Fr.

42

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

Fr.

38