Menu

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APPETIZERS

Start with the taste and whim of the chef's appetizers

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Cold cuts platter with pickles

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Perch terrine with caramelized spring onions and carasau bread

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Piacenza Culatello with chicken liver pâté and toast

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Fried mountain food

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Porcini mushroom flan on pumpkin cream and grilled bacon

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FIRST COURSES

The right mix of tradition and gourmet solutions

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White pearl barley soup with steamed prawn tails and herb croutons

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Chestnut flour tagliatelle with jugged hare ragù

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Ravioli filled with perch and ricotta in butter and sage with revisited pickled vegetables

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Pizzoccheri Valtellinese Style

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Barbera risotto with a nest of roe deer salmi morsels and grated 70% dark chocolate

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MAIN COURSES

Our selection of meat and fish

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Braised beef cheeks with polenta

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Sautéed porcini mushrooms with taragna polenta

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Veal ossobuco in gremolada with potato pie

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Chestnut honey duck breast with buttered pickled vegetables

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Baked Norwegian salmon fillet with buttered chard and a yogurt-chive sauce

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Mixed cheese platter with honey, jam and walnut kernels

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SWEET TEMPTATIONS

To end on a sweet note...

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Chocolate cake with a dark chocolate center and vanilla sauce

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Apple and walnut cake

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Pear and chocolate cake

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Tiramisu

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Panna cotta

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Grand Marnier and amaretti semifreddo with caramelized orange peel fillets

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Vanilla Burnt Cream

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