Caprese salad with buffalo mozzarella and tomatoes
Elvezia salad with mixed greens, tuna, avocado, cherry tomatoes, cucumber, mixed seeds and citrus dressing
Mediterranean quinoa salad with quinoa, cherry tomatoes, feta cheese, cucumber, Taggiasca olives, fresh herbs and lemon vinaigrette
Selection of Italian cured meats and cheeses
Chef’s special tasting selection
With choice of sauce; tomato/Bolognese/butter/olive oil/pesto
Breaded chicken cutlet with fries
Hot dog slices and French fries
San Marzano tomato sauce, mozzarella, fresh basil, extra virgin olive oil
Tomato sauce, mozzarella, spicy salami
Mozzarella, gorgonzola, taleggio, parmesan
Tomato sauce, mozzarella, aubergine, bell pepper, grilled courgettes
San Marzano tomato sauce, buffalo mozzarella, fresh basil, extra virgin olive oil.
Mozzarella, mortadella, burrata, chopped pistachios
Mozzarella, brie, crispy speck, honey, walnuts
Tomato sauce, mozzarella, prosciutto, stracciatella cheese, fresh rocket
Pumpkin purée, mozzarella, gorgonzola, toasted hazelnuts
Mozzarella, Italian sausage, sautéed broccoli rabe
Mozzarella, smoked Arctic char, marinated zucchini, goat cheese cream, lemon and parsley oil
Light tomato sauce, mozzarella, golden perch fillets, sage powder, lake bottarga
Mozzarella, marinated salmont trout, radicchio julienne, orange
Focaccia with rosemary
Focaccia with cherry tomatoes, stracciatella cheese and rocket
Lake fish palette: sweet and sour perch salad with crunchy fennel and fresh oranges, PICKLED whitefish, marinated trout tartare with its caviar and aromatic horseradish mayonnaise
Thin slices of lightly smoked Alpine char served with a nest of crisp vegetables dressed with fragrant sesame oil
Lukewarm Catalan seafood salad with tender octopus, squid and shrimp, Catalan dressing, fresh agretti
Piedmont Fassona beef tartare with a 64°C egg, Parmesan and potato mousse, with crunchy thyme breadcrumbs
Niçoise-style salad with chicken “tonnato”, served in a crispy bowl
Cured ham from Val Vigezzo with a fresh asparagus and pink grapefruit salad, accompanied by warm fried gnocco
Carnaroli risotto with Cannero lemons and Mascarpone cheese with lake perch and aromatic sage powder
Fusilloni from Gragnano with yellow cherry tomatoes, morsels of salmon trout and pikeperch with marjoram
Paccheri pasta with fresh tomato sauce inspired by the Amalfi tradition, topped with soft burrata flakes
Potato gnocchi sautéed with cuttlefish and peas with crunchy polenta crumble with squid ink
Braised beef ravioli served with Castelmagno cheese fondue and toasted Piedmont hazelnuts
Fresh maccheroncelli pasta with white veal ragout, button mushrooms and crispy Pecorino crumbs
Selection of regional cheeses served with preserves and honey
Vegetable and quinoa burger with red curry sauce and vegan fresh cheese with miso
Zucchini spaghetti with fresh pesto of lettuce, orange and toasted cashew nuts
Marinated beetroot carpaccio with flax seeds and soy, served with Belgian endive in osmosis for a delicate contrast of flavours
Warm Langhe Tomini Cheese On Pumpkin Cream And Sautéed Chicory
Mixed fried lake fish: freshwater fish fried in a light batter, with crispy vegetable slices, rustic potatoes, tartar sauce
Alpine char “sandwich”: lightly seared char with eggplant caponata and sun-dried tomatoes
Monkfish “alla Vaccinara”: monkfish fillet slowly cooked in wine and vegetables, served with sautéed rainbow chard
Nordic cod loin served on toasted wholegrain bread with rubra sauce and rocket dressed with hazelnut oil
Roasted rabbit leg with red pepper molasses and herb potato ratatouille
Slow-cooked veal cheek served with a celery and green apple sauce
Beef cube roll served with herb chimichurri sauce
Coffee-marinated pork fillet with glazed spring onions and soft broad bean cream
Green Salad
Mixed Salad
French Fries
traditional lemon cake with leamon cream and crumble
Tiramisu served in a cup; chocolate crumble, Mascarpone cream and coffee
Springtime Pavlova with berries, meringue and whipped cream
Hazelnut brittle with gianduja mousse
Fresh fruit salad
Handmade Ice cream / Sorbet - 1 scoop
Handmade Ice cream / Sorbets - 2 scoops
Handmade Ice cream / Sorbets - 3 scoops
Dessert wine - Moscato d'Asti DOCG, Carlin de Paolo, by the glass
Dessert wine - Passito Liquoroso DOC, Cantine Pellegrino, by the glass
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