Sweet and sour perch salad with fennel and orange, pickled whitefisch, marinated trout tartare with its caviar, horseradish mayonnaise
“Causa Peruana” with squid salad, vegetable confetti and cream of edamame beans
Cold tomato and bread soup with burrata and steamed prawns
Modern take on Vitello Tonnato with vegetable pot-pourri
Piedmontese beef tartare with Panzanella salad
Mille-feuille of prosciutto from the Vigezzo Valley with aubergine and mousse of fresh goat cheese
Carnaroli risotto with perch and cream of yellow cherry tomatoes with extra virgin olive oil
Homemade taglierini sautéed with carrots and ginger, diced lake fish and fresh mint
Scialatielli pasta with three-tomato sauce and seafood
Maccheroncelli with veal meatballs in San Marzano tomato sauce and emulsion of buffalo mozzarella
Panciotti filled with chanterelles and toma cheese, cream of zucchini and herb crumble
Saffron gnocchi with braised escarole and sausage in red wine
Assortment of goat’s and cow’s cheeses with fruit compote and chestnut honey
Zucchini spaghetti with tapenade of Taggia olives and sun-dried tomatoes with black rice chips
Potato, leek and Borlotti bean “meatballs” in corn crust with Soncino salad and caper vinaigrette
“Causa Peruana” with marinated aubergines and field mushrooms
Tartare of beefsteak tomato, sauce of yellow cherry tomatoes and green tomato jelly, Sardinian bread and olive charcoal
Mix of fried sweet water fish and vegetables with rustic potatoes and tartar sauce
Filet of seabass from the Tyrrhenian Sea on mashed potatoes with smoked tomato and mustard zabaglione
Slice of amberjack in Mediterranean stew
Turmeric focaccia with trout and pikeperch burger, almond pesto and baby spinach
Filet of beef certified Coalvi au gratin with beefsteak tomato, marjoram and pecorino cheese
Duck breast with apricot “evolution”, red rice and field mushrooms
Slow-cooked loin of veal with aubergine yogurt
Soy-glazed pork roulade with escarole braised with citrus fruit
All our main courses are accompanied by a side dish. For something extra:
Green salad / Mixed salad / French fries
Traditional lemon cake with lemon cream
Pineapple tartare with coconut ice cream
Maritozzo bun with vanilla semifreddo in soup of peaches and chocolate petals
Meringue shell with soft heart of red berries and thyme crumble
Creamy gianduja ingot with peanut biscuit and mango glaze
Classic tiramisu
Fruit cup with ice cream
Sorbet
Moscato d'Asti Spumante - Ca Bianca
Malvasia Dolce Oltrepò Pavese
Bracchetto d'Acqui
Red rice, edamame beans, avocado, Aosa seaweed, red onion, lettuce, ginger marinated trout, sesame
Black rice, edamame beans, Aosa seaweed, marinated mushrooms, lettuce, cucumber, chicken, ginger
Classic 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*
Beef burger, caramelized red onion, smoked pancetta, toma cheese from Mottarone, BBQ sauce
Sweet and sour perch salad with fennel and orange, pickled whitefisch, marinated trout tartare with its caviar, horseradish mayonnaise
“Causa Peruana” with squid salad, vegetable confetti and cream of edamame beans
Cold tomato and bread soup with burrata and steamed prawns
Modern take on Vitello Tonnato with vegetable pot-pourri
Piedmontese beef tartare with Panzanella salad
Mille-feuille of prosciutto from the Vigezzo Valley with aubergine and mousse of fresh goat cheese
Carnaroli risotto with perch and cream of yellow cherry tomatoes with extra virgin olive oil
Homemade taglierini sautéed with carrots and ginger, diced lake fish and fresh mint
Scialatielli pasta with three-tomato sauce and seafood
Maccheroncelli with veal meatballs in San Marzano tomato sauce and emulsion of buffalo mozzarella
Panciotti filled with chanterelles and toma cheese, cream of zucchini and herb crumble
Saffron gnocchi with braised escarole and sausage in red wine
Assortment of goat and cow cheeses with fruit compote and chestnut honey
Zucchini spaghetti with tapenade of Taggia olives and sun-dried tomatoes with black rice chips
Potato, leek and Borlotti bean “meatballs” in corn crust with Soncino salad and caper vinaigrette
“Causa Peruana” with marinated aubergines and field mushrooms
Tartare of beefsteak tomato, sauce of yellow cherry tomatoes and green tomato jelly, Sardinian bread and olive charcoal
Mix of fried sweet water fish and vegetables with rustic potatoes and tartar sauce
Filet of seabass from the Tyrrhenian Sea on mashed potatoes with smoked tomato and mustard zabaglione
Slice of amberjack in Mediterranean stew
Turmeric focaccia with trout and pikeperch burger, almond pesto and baby spinach
Filet of beef certified Coalvi au gratin with beefsteak tomato, marjoram and pecorino cheese
Duck breast with apricot “evolution”, red rice and field mushrooms
Slow-cooked loin of veal with aubergine yogurt
Soy-glazed pork roulade with escarole braised with citrus fruit
All our main courses are accompanied by a side dish. For something extra:
Green salad / Mixed salad / French fries
Traditional lemon cake with lemon cream
Pineapple tartare with coconut ice cream
Maritozzo bun with vanilla semifreddo in soup of peaches and chocolate petals
Meringue shell with soft heart of red berries and thyme crumble
Creamy gianduja ingot with peanut biscuit and mango glaze
Classic tiramisu
Fruit cup with ice cream
Sorbet
Moscato d'Asti Spumante - Ca Bianca
Malvasia Dolce Oltrepò Pavese
Bracchetto d'Acqui
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