ANTIPASTI

Warm grilled scampi tails from South Africa, spinach salad, red cabbage, figs and almonds. Yogurt ginger sauce

Fr.

39

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

Fr.

25

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

Fr.

21

Octopus anc scallops on a creamy pumpking sauce and savoy cabbage

Fr.

28

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.

13/10

PASTA FATTA IN CASA

Home made tortelloni with ricotta cheese, sage butter

Fr.

18/22

Spaghetti with fresh tomato sauce and basil

Fr.

18/22

Carnaroli Risotto with melted Robiola cheese

Fr.

20/24

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

Fr.

24/28

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

Polenta & Gorgonzola cheese

Fr.

19

CARNI

Veal steak with goose lever escalope, Porto Sauce and roast potatoes  CH/I

Fr.

49

Veal escalope with porcini mushroom sauce, saffron risotto or noodles

Fr.

44

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

Fr.

49

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

Fr.

39

PESCI

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

Fr.

44

Grilled fillet of yellowtale on a mild curry soy sauce – rice noodles thai vegetables

Fr.

44