Tuna bonbon with ponzu sauce, avocado hummus, coriander and lime
Sturgeon carpaccio, red cabbage marinated with orange and pomegranate
Piedmontese beef tartare “Coalvi” Stornello style with round hazelnut cream, lamb’s lettuce and cold Bettelmatt-cheese fondue
“Walser- style dried meat with aged and smoked ricotta, apple and thyme gel
Veal liver paté with Marsala-wine, bread veils and caramelized leeks, figs compote with Passito-wine
Snails stew, veal reduction, soft polenta and herb butter
Safran and ricotta-cheese flan with a cream of purple cabbage
Half pacchero sautéed with garlic and oil, mussels and potatoes- saffron cream
Carnaroli rice "Bianchetti" creamed with pumpkin, licorice and prawn* carpaccio
Whole-wheat ravioli* filled with cod, confit cherry tomatoes and broccoli cream with Cantabrian anchovies
Potato gnocchi** scented with porcini** mushrooms, veal reduction, pumpkin, mountain pine powder and Vigezzo Valley pancetta
Spaghettone-pasta with porcini** mushrooms and Bettelmatt cheese, a cream of fermented black garlic
(Euro 2,00 for the association Azione Contro la Fame)
Fresh cocoa noodles with venison* salmì scented with thyme, juniper and Tarlàp- wine from the Ossola Valley
Mushroom and chestnut* soup with laurel and new olive oil, puff pastry breadstick
Parsnip pancake with black cabbage and sautéed mushrooms with savory
Vegan gnocchi with porcini** mushrooms and black garlic on a pumpkin cream and crispy chips
Beetroot falafel breaded in puffed amaranth, red cabbage in anise marinade, edamame
and rocket salad hummus
Cauliflower dip with hazelnuts and thyme, flavoured with sweet paprika
Our selection of cheeses from the valleys with marmalades
Tench fish balls with dill, potatoes and leeks cream sauce, purple cabbage and apples, green oil
Grouper fillet with spicy mush of tomato, fried leeks and black fermented garlic cream
Scorpion fish steak in a corn crust, datterini-tomatoes reduction scented with anchovies and broccoli
Yellow chick sandwich marinated in Worcestershire sauce and fresh herbs, its mustard sauce reduced, with pumpkin and potato terrine
Veal loin cooked at low temperature and sautéed in aromatic butter, fresh pork lard crushed with parsley and garlic, smoked potatoes gratinated with Bettelmatt cheese
Piedmontese beef fillet “Coalvi” in a casserole dish with honey and shallot reduction served with sautéed potatoes and baby spinach
Sponge cake sandwich with chestnuts, white chocolate and oranges
Hazelnut and polenta from Beura “sbrisolona” with honey-caramelized pears, ginger,
and ricotta mousse
Alfajor with dulce de leche glazed with dark chocolate and tart red fruits
Vegan meringue with vanilla cream and verbena, grapes and pomegranate
White Forest Semifreddo with Kirsch Cherries and almond biscuit
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