Caprese salad with buffalo mozzarella and tomatoes
Elvezia salad with mixed greens, tuna, avocado, cherry tomatoes, cucumber, mixed seeds and citrus dressing
Selection of regional cheeses served with preserves and honey
Aged prosciutto, fresh melon, and bread with dried fruit
Bresaola with rocket and Grana cheese shavings
Lasagna of the day
Spaghetti with tomato sauce
Beef hamburger with brioche bun, green lettuce, tomato, sweet and sour red onion, Piedmont toma cheese
Borlotti bean falafel, dill kefir cream and rocket
Mixed fried freshwater fish
With choice of sauce; tomato/Bolognese/butter/olive oil/pesto
Breaded chicken cutlet with fries
Hot dog slices and French fries
Classic tiramisu
Fruit salad with ice cream
Ice cream with coffee/whisky
Mojito mousse with lime shortcrust biscuit
San Marzano tomato sauce, mozzarella, fresh basil, extra virgin olive oil
Tomato sauce, mozzarella, spicy salami
Mozzarella, gorgonzola, taleggio, parmesan
Tomato sauce, mozzarella, aubergine, bell pepper, grilled courgettes
San Marzano tomato sauce, buffalo mozzarella, fresh basil, extra virgin olive oil.
Mozzarella, mortadella, burrata, chopped pistachios
Mozzarella, brie, crispy speck, honey, walnuts
Tomato sauce, mozzarella, prosciutto, stracciatella cheese, fresh rocket
Pumpkin purée, mozzarella, gorgonzola, toasted hazelnuts
Mozzarella, Italian sausage, sautéed broccoli rabe
White pizza with mozzarella and delicate truffle cream
Mozzarella, smoked Arctic char, marinated zucchini, goat cheese cream, lemon and parsley oil
Tomato, garlic oil and seafood
Focaccia with rosemary
Focaccia with cherry tomatoes, stracciatella cheese and rocket
insalata di pesce persico in agrodolce con finocchi croccanti e arance, carpione delicato di lavarello, tartare di trota marinata con il suo caviale, maionese al rafano
Roasted octopus tentacle* with fresh sprout and fruit salad, served with wild garlic sauce.
Piedmontese beef tartare with extra virgin olive oil, lemon and capers, fermented black garlic mayonnaise, hollandaise sauce and Castelmagno cheese crumbs
Lightly smoked Val Vigezzo cured ham with goat cheese flan and breadsticks
Poached egg on mushroom cream, Parmesan crisps, croutons and basil oil
Carnaroli saffron risotto with perch, salmon trout and basil gel
Lake fish tortelloni with citrus beurre blanc sauce
Scialatelli pasta with three varieties of tomato and lobster
Tagliolini with rabbit ragout and savory herb, finished with truffle butter
Green gazpacho with cucumber, green pepper, white melon and vegetable spaghetti dressed with sesame oil
Selection of regional cheeses served with preserves and honey
Miso-glazed eggplant fan with tomato, stracciatella cheese and basil
Borlotti bean falafel^ with dill kefir cream on a bed of rocket salad
Oxheart tomato tartare with stracciatella and carasau bread
Zucchini spaghetti with fresh pesto of lettuce, orange and toasted cashew nuts
Freshwater fish fried in a light batter, with crispy vegetable slices, rustic potatoes, tartar sauce
Catch of the day with salt-baked potatoes and seasonal vegetables
Slow-cooked amberjack fillet, cauliflower caramel and fennel crudités
Slow-cooked veal rump, natural roasting jus with a delicate hint of licorice, baby carrots and potato gems
Petto d’anatra* scottato sulla pelle, salsa alle ciliegie e pepe di Timut, tortino di patate e pesche
Grilled Piedmontese beef fillet with pak choi and potato mille-feuille
Green salad
Mixed salad
French fries
Classic lemon tart from the Borromean Islands with lemon cream and crumble
Traditional tiramisu served in a cup
Dark chocolate cream dessert with raspberry
Strawberries, basil and meringue
Fresh fruit salad
Passion fruit semifreddo with coconut sablé biscuit
Handmade Ice cream / Sorbet
Dessert wines
Cover charge - including return motorboat transfer
Slow-cooked veal with tuna sauce, rare roast beef with “Arlecchino” mayonnaise, and cured beef carpaccio with Parmesan cream
Finely sliced salmon trout with citrus fruits, freshwater crayfish tails, seafood arancini, and sea bass carpaccio with extra virgin olive oil and pink peppercorns
Seasonal vegetables prepared by the chef, served with herb-infused cheese cream, potato flan, zucchini and zucchini blossoms, island lemon and tomato powder
Aged prosciutto with fresh melon and dried fruit bread
Sweet-and-sour perch salad with crunchy fennel and orange, delicately pickled whitefish, marinated trout tartare with its own caviar and horseradish mayonnaise
Carnaroli risotto perfumed with lemon and sage, served with lake perch
Fusilloni with white ragù of lake fish and aromatic herbs
Selection of freshwater fish^ in a light batter, served with crispy vegetable chips, rustic potatoes* and tartar sauce
Catch of the day with salt-baked potatoes and seasonal vegetables
Tender octopus* and potato salad with a citrus dressing
Linguine with seafood sauce, cherry tomatoes and toasted bread with charred lemon
Sea bass fillet in a light seafood broth with potatoes and pak choy
Piedmontese Fassona beef tartare with potato mousseline, hollandaise sauce and Grana cheese crisps
Ravioli filled with braised beef, served with Castelmagno cream and toasted Piedmont hazelnuts
Veal medallion coated in alpine herbs, served with roasted potatoes and spinach
Beef burger with brioche bun, green salad, tomato, Piedmontese toma cheese and rustic potatoes*
Zucchini spaghetti with fresh lettuce pesto, orange and toasted cashew nuts
Beefsteak tomato tartare with stracciatella cheese and crispy Carasau bread
Liguria-style trofie pasta with basil pesto, green beans and potatoes
Borlotti bean falafel^ with dill kefir cream on a bed of rocket
Selection of regional cheeses served with preserves and honey
Classic lemon tart from the Borromean Islands with lemon cream and crumble
Traditional tiramisu with mascarpone cream, ladyfingers and coffee
Hazelnut biscuit with gianduja mousse
Fresh fruit salad
Mojito mousse with lime shortcrust biscuit
Mango ice cream with berry topping and crispy caramelized strawberries
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