A la Carte Menu

Starters

Wild herb tartlet

gratinated potatoes and Piedmont hazelnuts

20,00

Poached egg

(Ermes Pavese Farm – Morgex)  breaded and fried, pimpinella sauce, Mazzara del Vallo shrimp and wild herbs

23,00

Aged fontina cheese mousse

(Quinson Farm – Morgex) 1 year, red beet caramel, walnuts, Piedmont hazelnuts, oxalis and brioche bread

20,00

Hokkaido scallop seared

topinambur cream, crunchy guanciale

24,00

Smoked salmon trout tartare

veal mid-loin, white melon in osmosis and chimichurri

22,00

Duck pate foie gras and mountain char

Granny Smith apple jelly and brioche bread

28,00

First courses

Tagliolini*

(36 egg yolks per 1 kg of flour), celeriac fondue, black truffle, porcini mushrooms, chanterelles, morels, champignons, jerusalem artichoke and vegetable stock

25,00

Double tortello* with duck and foie gras

port reduction and caramelized shallots

28,00

Rabbit cappellacci*

Buon Enrico sauce, yakitori eel and wild herbs

25,00

“Mare 5” Carnaroli rice

creamed with whey, acid butter, sea bass carpaccio marinated in miso and black lemon powder (minimum 2 people)

28,00

Main courses

Deer sirloin with gentian

yellow and red turnips

35,00

Rack of lamb

chamomile sauce and miso carrots

35,00

Roasted Kobuty pig

bok choy braised in ponzu sauce, daikon, sake sauce

30,00

Pigeon

 figue caramélisée au Porto, foie gras de canard, oignon blanc
cuit au vinaigre de Xérès

38,00

Alpine char

flower zabaglione, carrot foam with saffron and jasmine

28,00

Selection of cheeses from Valle d’Aosta

with fruit mustards and honey

20,00

Desserts

Lemon tartlet

italian meringue and pine nut biscuit

13,00

Hazelnut ganache

covered in dark chocolate, apricot heart and suzette sauce

13,00

Pear stuffed

with butter and dried fruit, in fillo pastry and english cream

13,00

Chestnut bavarois

dandelion flower ice cream, pollen and flowers, millefiori honey and berry coulis

13,00

70% Valrhona chocolate cake

soft heart of mou with herbs, rosemary ice cream
(about 10 minutes of cooking)

13,00

Creamy ice creams and sorbets

(house-made) and churned to order

8,00

 Lunch Menu 40€

(except saturday, sunday and public holidays)

The menu includes two courses of your choice and a dessert (water and drinks not included).

Summer salad

salanova, mini spinach, rocket, carrots, fennel, red turnip dressing and amaranth wafer
   

Beef tartare

5 peppers gel, juniper, turnip pickles, horseradish snow and bread crust
   

Smoked salmon trout tartare

white melon in osmosis and chimichurri
  

Tagliolini*

(36 egg yolks on 1 kg of flour), celeriac fondue, porcini mushrooms and chanterelles, jerusalem artichoke and vegetable stock
  

Spaghettoni “Benedetto Cavalieri”

bisque, burrata cream, prawn tartare and chopped pistachios    

Dessert

berry cup with ice cream or sorbet
   

Cover Charge 5,00

“Lurisia” Natural and Sparkling Water 4,00

“Lurisia” Natural and Sparkling Water (0,50 L) 2,00

“San Pellegrino” Water 4,00

“Panna” Water 4,00

Coffee 3,00

Tea and Herbal Teas 4,00

* For better preservation and to maintain the organoleptic qualities of some foods, they might be subjected to a temperature reduction and subsequently frozen.

We kindly ask you to report any allergies or food intolerances to avoid any issues.

We inform you that some dishes can be adapted to specific vegetarian and vegan diet requirements.