HOURSE D'OEUVRE
Pestöm (fresh salame mass) charred with porcini mushrooms and valley cheese
Belle époque (vol-au-vent, crouton with mushrooms, quiche, local salami with cheese, raw ham, house vegetables)
Octopus carpaccio with crushed apple and citronette
Fresh red tuna tartare with mustard and arugula
Smoked salmon roll in a tarragon herb sauce
MAIN COURSE
Casoncelli alla bresciana with butter and sage (noodles stuffed with meat)
Crespelle, Italian savory crêpes, with artichokes and taleggio cheese fondue
Rice with porcini mushrooms and local small fresh cheese of our mountain
Risotto made with Groppello wine and Valdostana style fondue
Potato gnocchetti with mushrooms and bilberries
Tagliatelle pasta with gorgonzola cream and porcini mushrooms
Fresh tagliolini pasta with grouper filet and asparagus
Mezze penne pasta with homemade salami and Valtrompia cheese
Squash cappuccino with gorgonzola cream
SECOND COURSES
Valdostana (pork meat with house cheese)
Salamella and local grilled cheese
Argentine cut Angus served with arugula
Fiorentina (grilled T-bone steak)
Rib steak (450 - 500 gr)
Grilled fillet of beef
Fillet of beef with pink pepper
Horse filet in a red wine sauce with chanterelle mushrooms and cream of chickpeas
Pork filet in a crust of cured port fat with crispy artichokes and white chocolate
Fresh baby squid alla Luciana with crispy puff pastry
Tuna slices with vegetable crudités
Sea bass baked in a crust of salt
Sea bream filet served with porcini mushrooms and potatoes
Grilled king prawns
Char-grilled traditional meat skewer, advance reservation necessary
SLIDE DISH
Fried potatoes
Niçoise salad (mixed greens, hardboiled egg, corn, anchovies, tuna)
Mixed cheeses with mostarda or jam
Grilled cheese
Vegetables of the day
DESSERT
Panna cotta (cooked cream dessert)
Fresh fruit delicacy with gelato
Tiramisù
Ice cream with chocolate poured over it
Ice cream with hot coffee poured over it
Strawberries with whipped cream
Gelato float
Mixed ice cream
Lemon sorbet
