Prosciutto and melon: aged cured ham paired with the sweetness of fresh melon.
Caprese salad with buffalo mozzarella and tomatoes
Traditional Caesar salad with Romaine lettuce, grilled chicken, rustic bread croutons, Parmesan cheese shavings
Club sandwich with beef, chicken, bacon, lettuce, tomato, gherkins, tartare sauce and French fries*
Beef burger with lettuce, tomato and onion with crispy French fries
Greek Salad: fresh Mediterranean mix of tomato, cucumber, red onion, and black olives, topped with Quartirolo – a soft Italian cheese similar to feta.
(sauce of your choice): Tomato - Bolognese - oil - butter - pesto
Milanese: breaded chicken escalope with fries*
Sweet and sour perch salad with fennel and orange, pickled whitefisch, marinated trout tartare with its caviar, horseradish mayonnaise
Tuna tataki on oriental salad with soy and tahini emulsion
Tender octopus bites with diced potatoes and fresh cherry tomatoes
Traditional vitello tonnato: slowly cooked veal served with a creamy tuna sauce, crisp lamb's lettuce and caper flowers
Carnaroli rice with perch, thyme, lemon, and tomato concassé
Gragnano spaghetti with seafood, cherry tomatoes, and anchovy-flavored breadcrumb topping
Maccheroncelli pasta with white lake fish ragù, chives, and lemon zest
Fusilloni noodles with white rabbit ragout, slow cooked with aromatic herbs
Potato gnocchi** in fragant tomato and basil sauce with mozzarella pearls
Half-moon ravioli filled with creamy salt cod, on bell pepper and anchovy coulis
Assortment of mixed cheeses with fruit compote and chef’s sauces
Zucchini spaghetti with Provencal-style pesto (herbs, nuts and garlic)
Crispy cous cous falafel with fresh cucumber and creamy yogurt and mint tzatziki
Chilled mint zucchini soup with lemon-scented ricotta and crunchy rye focaccia croutons
Mix of fried sweet water fish and vegetable with rustic potatoes* and tartar sauce
Pike-perch fillet with raspberry vinaigrette and gazpacho-style sauce
Sea bream fillet with Sicilian caponata made of eggplant, tomatoes, olives and capers
Slow-cooked pork ribs* with sweet and sour red onion, baby spinach mix and rustic potatoes
Low-temperature cooked guinea fowl breast glazed with soy, served with potato millefeuille and pak choi
Grilled beef entrecôte with minced ginger, chives and cashew
Lemon cake, traditional from the Borromean Islands
CLASSIC TIRAMISU’ IN BALLOON GLASS
FRUIT MERINGUE CAKE
DECONSTRUCTED AMARETTO BONET
Marinated Pineapple
ECLAIR WITH PISTACHIO CREAM
HOMEMADE ICE-CREAM / SORBETS
Moscato d'Asti DOCG Carlin De Paolo
Passito DOCG La Giribaldina
Passito Liquoroso DOC Cantine Pellegrino
Bracchetto Rosso DOC Braida
Sweet and sour perch salad with fennel and orange, pickled whitefish, marinated trout tartare
With its caviar, horseradish mayonnaise
Sea bream ceviche with white celery, lime, and caramelized red onion
Scallops and foie gras escalope, lettuce hearts, and vanilla potato cream
Fassona beef tartare, tomato and strawberry concassé with basil, buffalo stracciatella
Duck speck, melon, and salad with wild berry
Carnaroli rice with perch, yellow cherry tomato cream and balsamic reduction
Risotto-style fregola noodles with bisque and raw red prawn
Mezze maniche noodle with baby octopus sauce, fresh cherry tomatoes, and tarragon
Tagliolini with white rabbit ragù, summer truffle butter, and aromatic herbs
Potato gnocchi with red pesto, baby spinach, and toasted almonds
Assortment of mixed cheeses with fruit compote and chef’s sauces
Zucchini spaghetti with provençal pesto (herbs, nuts and garlic)
Couscous falafel with spicy pumpkin compote and flax seeds
Summer zucchini cream soup with mint, lemon-scented ricotta, and crunchy rye focaccia croutons
Mix of fried sweet water fish and vegetables with tartar sauce and rustic potatoes
Zander fillet with bell pepper essence, smoked eggplant cream, and samphire
Grilled octopus tentacle with sweet potato cream, carrots and ginger
Slow-cooked duck breast with pak-choi, sliced red potatoes and confit apricots
Garronese beef fillet with summer truffle potato gratin, green beans and nebbiolo-honey reduction
Green salad
Mixed salad
French fries
Traditional lemon cake from the Borromean islands with raspberry soup and almond brittle
Classic tiramisu in balloon
Fruit meringue cake
Deconstructed amaretto bonet
Marinated pineapple
Eclair with pistachio cream
Handmade Ice cream / Sorbet
Dessert wines
Cover charge
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