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
Andalusian Gazpacho with prawns, cuttlefish and steamed glasswort
Nicoise salad with green beans and cod with chili crumble
Piedmontese beef tartare with buffalo stracciatella, chopped pistachios and oregano breadstick
Cold stuffed rabbit on summer mixed salad with fruit mustard
Lightly smoked raw ham from Vigezzo valley with salted parmesan and blueberry panna cotta
Carnaroli rice with perch, creamed with crescenza cheese and spinach
Gragnano calamarata noodles with saffron potato cream, salmon trout morsels and chive flavoured butter
Garganelli egg pasta sauteed with cherry tomatoes, dealfish and matured ricotta cheese
Potato gnocchi with red pesto of dried tomatoes, almond and aubergines
Ravioli stuffed with 3 roasted meat on yellow courgettes cream
Rustic tagliatelle with vegetables sauce, sausage crumbs and drops of Bettelmatt cheese fondue
Assortment of goat’s and cow’s cheeses with pear compote and chestnut honey
Spaghetti of courgettes with chopped Breme onions and hazelnuts
Beef heart tomato tartar, cucumber and white celery with aromatic quartirolo cheese and rocket
Bulgur balls with yellow cherry tomato sauce
Broad bean pojarsky with amaranth seeds on San Marzano chopped tomato
Mix of fried sweet water fish and vegetables with rustic potatoes and tartar sauce
Whitefish burger in a wholemeal flour bun with cabbage salad and rasperry vinaigrette
Thyrrenian sea bream fillet with turmeric barley and mixed vegetables
Monkfish morsels, cannellini beans and chickpeas
Grilled beef Cuberoll with chimichurry sause, roasted potatoes and aubergines
Veal cheek cooked at law temperature, apples, colored herbs and arabesco waldnuts with mustard
Chicken supreme with mint and lemon, spiced american potato puree and seasonal vegetables
Rack of lamb with edamame puree and shallot compote with marsala wine
Green salad
Mixed salad
French fries
Classic tiramisu in balloon
Chocolate cream puffs with pecan nuts
Traditional lemon cake from the Borromean islands with raspberry soup and almond brittle
Raspberry Bavarian, coconut cream and caramelized cashews
Tropical fruits with currant sorbet
Vegan panna cotta with tamarin jelly and rhubarb cloud
Sorbet/Ice cream
Lake palette :sweet and sour perch salad with fennel and orange, pickled whitefish, marinated trout tartare
with its caviar, horseradish mayonnaise
Seared scallops on broth of purple potato, orange and lime and lard shavings
Fish salad with lobster and avocado
Crispy basket with dried aubergine, fassona beef tartare, goat cheese emulsion and cherry tomato
Veal carpaccio cooked in salt with mixed vegetable in tomato and thuna fisch sauce
Risotto "re Carlo" with perch and summer black truffle
Spaghetti with garlic, oil, chilli pepper and saffron with cefalo bottarga
Tufoli noodles with cheese, pepper and sea-urchins with red prawn tartare
Beef ravioli with potato cream and chanterelle cassoulette
Assortment of goat’s and cow’s cheeses with fruit compote and chestnut honey
Zucchini spaghetti with chopped breme onions and hazelnuts
Beef heart tomato tartar, cucumber and white celery with aromatic quartirolo cheese and rocket
Bulgur balls with yellow cherry tomato sauce
Broad bean pojarsky with amaranth seeds on San Marzano chopped tomato
Mix of fried sweet water fish and vegetables with tartar sauce and rustic potatoes
Perch and river prawn sandwich with watercress cream and “Ciclamino” rice flan
Grilled mediterranean amberjack, anchovies, olives, capers and tomato sauce and flavoured crispy bread
Bread gratinated mullet filet with sicilian pesto, braised endive
Barberie duck breast, morello cherry sauce and potato millefeuillei
Pork belly cooked at law temperature lacquered with soy, its stewed sprouts, miso and horseradish sauce
COALVI beef fillet with morels, potato and carrot foam
Traditional lemon cake from the Borromean islands with raspberry soup and almond brittle
Tiramisu Fantasy
Vegan panna cotta with tamarin jelly and rhubarb cloud
Unconventional Black forest cake
Yuzu tart
Tropical fruits with currant sorbet
Sorbet and Icecream
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