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*
Lake Palette: Sweet And Sour Perch Salad With Fennel And Orange, Pickled Whitefish, Marinated Trout Tartare With Its Caviar, Horseradish Mayonnaise
Smoked Char Carpaccio, Sweet-And-Sour Pumpkin, Aioli And Charred Onions
Lightly Warm Salad Of Prawns, Calamari And Octopus With Purple Potato Cream And Parsley Oil
Traditional Vitello Tonnato: Slowly Cooked Veal Served With A Creamy Tuna Sauce,
Crisp Lamb's Lettuce And Caper Flowers
Fassona beef tartare with vegetable crudités and creamy bagna cauda
Guinea Fowl “Capricciosa” With Celeriac, Carrots, Peppers And Cashews
Carnaroli Risotto With Perch And Porcini Mushrooms
Squid Ink Tagliolini With Cuttlefish And Pea Purée
Torch-Pressed Maccheroni Noodles With White Rabbit Ragout And Aromatic Herbs
Fregola Risottata ( Sardinian Pasta Cooked Risotto-Style) With Venison Sauce, Fresh Ricotta And Blueberries
Homemade Potato Gnocchi With Pumpkin Cream, Sweet Gorgonzola And Walnuts
Salmon Trout Ravioli With Its Roe And Fennel Butter
Assortment Of Mixed Cheeses With Honey, Compotes And Chef’s Sauces
Zucchini Spaghetti With Sun-Dried Tomato Pesto, Almonds And Fennel
Couscous Falafel On Black Bean Cream With Crispy Onion
Tofu Skewer Marinated In Soy Sauce, With Sprouts And Grilled Vegetables
Warm Langhe Tomini Cheese On Pumpkin Cream And Sautéed Chicory
Mix Of Fried Sweet Water Fish And Vegetables Chips With Rustic Potatoes* And Tartar Sauce
Braised Pike-Perch In Red Wine, Grilled Smoked Polenta And Honey-Glazed Parsnips
Seared Tuna Steak With Sweet Potato Cream, Fennel Salad And Black Sesame
Pork Collar, Gently Braised, With Mustard-Scented Potato Mash, Apples And Balsamic Onions
Duck Breast With Teriyaki Sauce, Braised Black Cabbage And Red Potato Rounds
Grilled Beef Entrecôte With Green Sauce, Seasonal Vegetables And Potatoes
Green Salad
Mixed Salad
French Fries
Lemon cake, traditional from the Borromean Islands
Classic tiramisu in balloon glass
Apple Tarte Tatin with vanilla ice cream
Cappuccino mousse
Warm chocolate cake with fondant heart, wild berry sauce and cream
Sliced fresh fruit
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
Sweet and sour perch salad with fennel and orange, pickled whitefish, marinated trout tartare
With its caviar, horseradish mayonnaise
Sea bream ceviche marinated with lime, white celery and caramelized red onion
Scallops and foie gras escalope, lettuce hearts, and vanilla potato cream
Fassona beef tartare hand chopped, with tuna sauce, stuffed pepper and crispy carasau bread
Smoked Val Vigezzo ham served with warm, melting tomino cheese
Carnaroli rice with pumpkin and perch fillets
Tagliolini with white delicate rabbit ragù with hints of black truffle
Veloutè of Jerusalem artichocke and artichockes with crunchy rye croutons
Potato gnocchi with scampi, cherry tomatoes, fragrant thyme and a touch of lemon grass
Maccheroncelli with smoked salmon trout on a celery root fondue with toasted hazelnut crumble
Fresh noodle "Pappardelle" with braised venison ragù and forest herbs
Assortment of mixed cheeses with fruit compote and chef’s sauces
Zucchini spaghetti with sun-dried tomato pesto, almonds and fennel
Couscous falafel on black bean cream with crispy onions
Tofu skewer marinated in soy sauce, with sprouts and grilled vegetables
Mix of fried sweet water fish and vegetables with tartar sauce and rustic potatoes
Oven baked trout fillet, sweet potato cream and fennel salad with black sesame
Sea bass fillet pan-seared in lemon butter, sauteed escarole, potatoes and black olive crumble
Tender braised veal cheek with mustard-infused potato mash
Garronese beef fillet with porcini mushrooms and Bettelmatt cheese fondue
Green salad
Mixed salad
French fries
Traditional lemon cake from the Borromean islands with raspberry soup and almond brittle
Classic tiramisu in balloon
Delicate orange creation with chocolate crumble
Hazelnut semifreddo with a berry heart and citrus sauce
Cappuccino mousse
Deconstructed white chocolate cheesecake with chocolate brownie
Handmade Ice cream / Sorbet
Dessert wines
Sliced fresh fruit
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