basmati rice, seaweed, salad,edamame, avocado, red onion in ginger-orange osmosis and marinated salmon trout
Traditional Caesar salad with Romaine lettuce, grilled chicken, rustic bread croutons, Parmesan cheese shavings
Assortment of cold cuts from our valleys with vegetables in oil
Caprese salad with buffalo mozzarella and tomatoes
Club sandwich with beef, chicken, bacon, lettuce, tomato, gherkins, tartare sauce and French fries*
( sauce of your choice): Tomato - Bolognese - oil - butter - pesto
Milanese: breaded chicken escalope with fries
Cheeseburger: beef burger with french fries
Sweet and sour perch salad with fennel and orange, pickled whitefisch, marinated trout tartare with its caviar, horseradish mayonnaise
SWORDFISH CARPACCIO WITH CITRUS FRUITS AND SWEET AND SOUR PUMPKIN
MARINATED PIKE-PERCH TARTARE WITH LEMONGRASS IN A MEDLEY OF CABBAGE, PEARS, AND CHESTNUTS
FASSONE BEEF TARTARE WITH CHICORY HEARTS SALAD, POMEGRANATE, AND ANCHOVY CREAM
DUCK SPECK WITH POTATO MOUSSE AND VEGETABLE POT-POURRI WITH "SABA" (GRAPE MUST)
LIGHTLY SMOKED RAW HAM FROM VIGEZZO VALLEY WITH CRISPY FIG AND TOMA CHEESE BUNDLE
CARNAROLI RICE BIANCHETTI SELECTION WITH PERCH AND PORCINI MUSHROOMS
ORECCHIETTE NOODLES WITH TURNIP TOPS AND DICED LAKE FISH
RAVIOLI STUFFED WITH SALT COD ON CHICKPEA CREAM WITH PINK PEPPER
POTATO AND CHESTNUT GNOCCHI WITH BLUE CHEESE FONDUE AND BLACK CABBAGE CHIPS
PAPPARDELLE NOODLES WITH WILD BOAR RAGÙ AND SHAVINGS OF CRODO CHEESE
Assortment of goat’s and cow’s cheeses with fruit compote and chestnut honey
ZUCCHINI SPAGHETTI WITH CELERY PESTO AND FLAX SEEDS
LENTIL BALLS ON A MIXED VEGETABLE SALAD WITH RASPBERRY VINEGAR
SLICES OF COOKED BEETROOT WITH ALMOND VINAIGRETTE, SEEDS AND WILD HERBS
Mix of fried sweet water fish and vegetables with rustic potatoes and tartar sauce
BREADED PERCH FILLETS MILANESE STYLE, BRAISED ESCAROLE, AND CRISPY POTATOES
MAIGRE FILLET INFUSED WITH SAFFRON, STEWED POTATOES AND LEEKS
GRILLED OCTOPUS WITH FAVA BEAN PURÉE, POTATOES, AND BROCCOLI
GRILLED SIRLOIN STEAK WITH SAUTÉED MUSHROOMS, POTATOES, AND VEGETABLES
SLOW-COOKED VENISON LOIN WITH CELERIAC AND GREEN APPLE PURÉE, RED CURRANT SAUCE
CHICKEN BREAST CASSEROLE WITH TREVISO RADICCHIO FONDUE AND VALPOLICELLA WINE SAUCE
PORK FILLET IN CASOEULA (COOKED WITH CABBAGE, POTATOES AND CARROTS)
All our main courses are accompanied by a side dish. For something extra:
Green salad / Mixed salad / French fries
TRADITIONAL LEMON TART, FROM THE BORROMEAN ISLANDS RASPBERRY SOUP
AND ALMOND BRITTLE
BALOON TIRAMISU’
Tropical fruits with currant sorbet
Beignet craquelin with chocolate cream and pecan nuts
Vegan panna cotta with tamarind gel and rhubarb cloud
Moscato d'Asti DOCG Carlin De Paolo
Passito DOCG La Giribaldina
Passito Liquoroso DOC Cantine Pellegrino
Bracchetto Rosso DOC Braida
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof