Yellowtail carpaccio** with tomato, Taggiasca olives, caper blossoms, and oregano
Salmon trout gravlax with dill crème fraîche, marinated cucumber and petals of crispy red onion
Egg cooked at 64°C on truffle potato cream, asparagus, and rye bread crumble
Stornello’s Piedmontese beef tartare “Coalvi” with sweet and sour garden vegetables
Our Ossola Valley charcuterie platter with fresh local goat cheese
Zucchini flan with saffron on a Mottarone Toma cheese fondue
Fresh egg pasta tagliolino with smoked whitefish, spring onion cream and pink pepper
Potato gnocchi** with Castelmagno cheese, fava beans, and wild mint
Carnaroli risotto creamed with alpine butter, white asparagus and Roccaverano robiola, herb-infused oil
Fresh handmade lemon fusilli, pea essence, stracciatella cheese, and marinated egg yolk
Sea bass and kaffir lime ravioli*, salicornia, and caper powder
Fresh orecchiette pasta with ossobuco and veal marrow ragù, gremolada powder
Raw marinated cauliflower with broad beans, asparagus, radishes and lemon pearls
Warm spring vegetable soup with vegan goat’s cheese, spring onions and flowers
Beetroot spaghetti with cashew cream, citron, mint, and green oil
Fresh pasta mille-feuille with vegan ragù of peas and lentils, served with baby vegetables
Our selection of cheeses from the valleys with marmalades
Seared Arctic char with fresh peas and potatoes, trout roe and fresh chives
Red corvina fish from Gargano pan-fried with crispy skin, seasonal bitter vegetables and confit cherry tomatoes
Grilled slow-cooked octopus with cannellini bean cream, 'nduja oil and crispy croutons with lemon and garlic
Slow-cooked guinea fowl supreme, browned with thyme with morel mushrooms and snow peas
Veal belly, sweetbreads* and artichokes with mint, potato chips and Marsala sauce
Piedmontese Coalvi beef fillet, whipped butter and pepper from the Maggia Valley
Cube of 70% dark chocolate mousse, raspberry centre and crunchy cocoa-coated quinoa
Goat cheese cream with orange blossom, rhubarb and wild strawberry compote with hibiscus, pistachio sponge cake
Chestnut honey parfait from our valleys, wild fennel pollen and Acacia honeycomb
Crispy cannolo filled with namelaka, passion fruit and yuzu jelly
Essence of rice and blueberries; vanilla rice, blueberry compote, fresh blueberries and cacao crumbs
Assortment of local cheese with marmalades
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