Sweet and sour perch salad with fennel and orange, pickled whitefisch, marinated trout tartare with its caviar, horseradish mayonnaise
Tuna Tataki with spring salad greens, tuna sauce and chips of bacon from Ossola valley
Octopus, king prawns* and cod brandade mosaic with potato cream and green sauce
Tartare from Fassona-beef with asparagus salad, aged Toma cheese curl and egg” bottarga”
"Rabbit tuna" Monferrato-style on a capricciosa salad with raisins, almonds and pistachio
Raw ham from Vigezzo Valley with crispy artichokes from Albenga and buffalo ricotta emulsion
Carnaroli risotto with perch, creamed with watercress and Castelmagno cheese
Gragnano spaghetti with seafood, cherry tomatoes, and anchovy-flavored breadcrumb
Maccheroncelli pasta with white lake fish ragù, chives, and lemon zest
Paccheri pasta with swordfish, sun dried tomatoes and aubergine
Potato gnocchi** with parmigiano fondue, sausage crumbs, drops of veal reduction with balsamic
Traditional meat ravioli* with roasted sauce, gorgonzola cheese fondue and hazelnut crumble
Assortment of mixed cheeses with fruit compote and chef’s sauces
Vegetarian paccheri-pasta with sundried tomatoes and aubergine
Zucchini spaghetti with Provencal-style pesto (herbs, nuts and garlic)
Couscous falafel** with spicy pumpkin compote and flax seeds
Salty Tiramisu with rye focaccia, cream cheese and black olives, sun-dried tomatoes and dehydrated capers
Mix of fried sweet water fish and vegetable with rustic potatoes* and tartar sauce
Pike-perch fillet with raspberry vinaigrette and gazpacho-style sauce
Red seabream fillet with spring vignarola: artichokes, fava beans, peas, and speck
Slow-cooked veal cheek* with old-style mustard mashed potatoes and Tarlap wine reduction
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
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