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
Amberjack carpaccio with sweet and sour ratatouille and chilli crackers
Mixed Salad with prawns, cuttlefish and sea asparagus flavoured with Pastis
Classic veal in tuna sauce with mushroom salad and raspberry vinegar
Fassona tartare with chopped rocket, pine nuts and cherry tomatoes, seasoned ricotta flakes
Vigezzo valley ham with melon cheese cake
Carnaroli rice with perch, lemon and sage, whipped with mascarpone cheese
Durum wheat spaghettoni “puttanesca style” with anchovies, capers, olives, onions and chilli peppers
Tagliolini pasta with cuttlefish ink in aubergine and salmon trout sauce
Paccheri noodles in sauce of potato, mussels and prawns
Potato and nettle gnocchi with burrata cream, Speck, chives and “pizzutello” tomato emulsion**
Raviolaccio stuffed with Neapolitan meat ragout on smashed courgette sauce
Assortment of goat’s and cow’s cheeses with pear compote and chestnut honey
Spaghetti of courgettes, onion compote, sultanas and pistachios
Black bean falafel with sweet and sour san Marzano tomatoes
Oxheart tomato tartare with smoked burrata cheese and Caresau bread
Breaded aubergine slice with chopped olives, basil, cherry confit
Mix of fried sweet water fish and vegetables with rustic potatoes and tartar sauce
Sliced red sea-bream fillet with mint marinated courgette
Swordfish rolls with pecorino cheese in sauce and saffron bulgur
Whitefish slices in a corn blanket with ginger marinated vegetables
Pork fillet with herbs on potato and apricot purée and bacon crackling
Stuffed Rabbit in turmeric-flavoured vegetable
Piedmontese beef cube-roll with new potatoes and honey mustard
Chicken breast infused with karkadè, red rice with fruit and teriyaki sauce
Green salad
Mixed salad
French fries
CLASSIC TIRAMISU
DARK CHOCOLATE AND QUINOA BISCUIT WITH MANDARIN MOUSSE AND CINNAMON ELIXIR
TRADITIONAL LEMON CAKE WITH ITS CREAM
BOURBON VANILLA MERINGUE AND PISTACHIO GRAIN
SEMIFREDDO “PINA COLADA” CRUMBLE AND RUM SYRUP
HALF SPHERE OF GUANAYA CHOCOLATE, TENDER PASSION FRUIT HEART RASPBERRY ARABESQUE
“ZUPPA INGLESE” WITH BERRIES AND COCOA DROPS
SEASONAL FRUIT TARTARE WITH PINK GRAPEFRUIT SORBET
SORBET/ICECREAM
LAKE PALETTE: SWEET AND SOUR PERCH SALAD WITH FENNEL AND ORANGES, PICKLED WHITEFISH, MARINATED TROUT TARTARE AND ITS CAVIAR, HORSERADISH MAYONNAISE
CUTTLEFISH NOODLES WITH LIME CHOPPED SCAMPI IN FISH AND TOMATO BROTH
TONGUE CARPACCIO AND TERRINE OF VEAL HEAD WITH PARSLEY, CHEESE, ANCHOVIES SAUCE
BEEF TARTARE WITH SMOKED RED TURNIP CREAM AND CASTELMAGNO CHEESE CANNOLO
LIGHTY SMOKED HAM FROM VIGEZZO VALLEY WITH MELON CHEESE CAKE
CARNAROLI RICE WITH PERCH FILET AND VEGETABLES CONFETTI
COD AND CHICKPEA RAVIOLI WITH ORANGE BUTTER AND GINGER
SCIALATIELLI WITH THREE TOMATOES AND SEAFOOD
RICOTTA CHEESE GNOCCHI WITH SHREDDED GUINEA FOWL AND CREMINI MUSHROOMS IN PARMESAN BASKET
ASSORTMENT OF GOAT’S AND COW’S CHEESES WITH PEAR COMPOTE AND CHESTNUT HONEY
SPAGHETTI OF COURGETTES, ONION COMPOTE, SULTANAS AND PISTACHIOS
BLACK BEAN FALAFEL WITH SWEET AND SOUR SAN MARZANO TOMATOES
OXHEART TOMATO TARTARE WITH SMOKED BURRATA CHEESE AND CARESAU BREAD
BREADED AUBERGINE SLICE WITH CHOPPED OLIVES, BASIL, CHERRY CONFIT
FRIED LAKE FISH AND VEGETABLES WITH TARTAR SAUCE AND RUSTIC POTATOES
PIKE-PERCH PRALINES ON MINT PEA VELOUTÉ WITH SUN-DRIED TOMATO AND ALMONDS
COD SLICES ON SNOW PEAS, TROPEA ONIONS AND PINEAPPLE SALAD
DUCK BREAST SLOW COOKED IN LOW TEMPERATURE WITH POTATO LASAGNA, YELLOW PEPPER CREAM AND RASPBERRY CRISPY
THE TIMELESS ROSSINI-STYLE BEEF FILLET (WITH FOYE GRAS AND TRUFFLE), WITH BABY VEGETABLES
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