Menu

Roe deer terrine – head salami – Tomino cheese in oil
Baked onion with tuna sauce – fried zucchini flower stuffed with cheese fondue
Venison salami – crostino with porcini mushrooms

with chestnuts, porcini mushrooms in oil and Alpine cheese shavings

with French fries

with polenta

with polenta

with creamy porcini mushrooms

with rosemary potatoes and Cicorino salad with cherry tomatoes

pork ribs – pork tail – pig’s trotter – local Verzini sausages – Codegotto – Musetto – braised Savoy cabbage and traditional polenta

sliced venison fillet with herbs and wild boar salmì
with butter-browned spätzli, Brussels sprouts, glazed chestnuts and Calvados apple with redcurrant jam

roe deer terrine, wild boar salami, fresh fig, baked onion with tuna sauce and crostino with porcini mushrooms

rib steak, approx. 800–1000 g
served with roasted potatoes and grilled vegetables

Florentine steak, approx. 800–1000 g
served with roasted potatoes and grilled vegetables

approx. 350 g p.p.

approx. 200 g
with Maldon sea salt and balsamic cream

approx. 250 g

minimum 2 persons – approx. 350 gr. per person

with Maldon salt and balsamic cream

with cheese, garlic, butter and sage

with chestnut ice cream

with vanilla ice cream

with grappa cream

with strawberries

with mascarpone cream

with chocolate sauce

with rum

with Nocino

with Grappa

with Vodka

with Calvados

Vanilla – Walnut – Marrons Glacés – Lemon – Apple – Grape