ANTIPASTI

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

Fr.

29

Scampi from South Africa, spinach salad, red cabbage, figs and almonds, ginger-yogurt-vinaigrette

Fr.

39

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

Fr.

25

Vegetarian appetizer with cereal risotto, tofu balls on a fresh tomato sauce and a Taleggio cheese crème brûlée

Fr.

21

Octopus and scallops on  a creamy pumpkin sauce with Savoy cabbage

Fr.

28

“Mimosa” lettuce salad with crispy bacon, hard boiled eggs and bread croûtons

Fr.

16

Mixed or green salad

Fr.

13/ 10

MINESTRE

Pumpkin creamy soup with Tête de Moine and chives

Fr.

15

PRIMI PIATTI

Home made tortelloni with ricotta cheese, sage butter

Fr.

23/26

Carnaroli risotto, Prosecco and melted Robiola cheese

Fr.

24/27

Home made ravioli stuffed with sole, calamar sauce and crispy prawns

Fr.

26/29

Potato gnocchi with white meat ragout and swiss italian sausage

Fr.

26 /29

CARNI

Veal escalop with porcini mushroom sauce. Saffron risotto or noodles with butter

Fr.

45

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

Fr.

  49

Tartar of Piedmontese Fassona beef (180g) with black truffle, toast and butter

Fr.

39

Veal steak with goose lever escalope, Porto sauce. Roast potatoes

Fr.

49

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

PESCI

King prawns  skewer with a slightly hot peperoncino sauce and black venus rice

Fr.

45

Fillet of yellowtail with curry soy sauce – rice noodles and thai vegetables

Fr.

45

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