Menu
From homegrown cured meats and cheeses handcrafted by our trusted suppliers, to fresh homemade pasta, to meats selected and matured according to the Dry-Aged process in the special maturation cabinet, to lake fish, not to mention our delicious desserts: you’re sure to find your new favorite dish!
Starters
| CHF | |
|---|---|
| Grotto starter | 21.- |
| Chopping board of local cured meats,
with homemade giardiniera |
21.- |
| Baked onion with tuna sauce | 14.- |
| Veal tonnato cooked in pink point | 34.- |
| Whitefish fillets in carpione with polenta | 26.- |
| CHF | |
|---|---|
| Bruschetta with tomato and basil | 14.- |
| Steak Tartare | 36.- |
| Nostrano pork sausages | 11.- |
| Grilled tomino with grilled vegetables | 21.- |
| Tomino in manto di prosciutto crudo, in cartoccio | 14.- |
| Zucchini flowers stuffed with fondue, fried | 20.- |
Salads
| CHF | |
|---|---|
| Chicory salad | 12.50 |
| Chicory and tomato salad | 12.50 |
| CHF | |
|---|---|
| Formentino salad | 12.50 |
| Grotto mixed salad | 12.50 |
First Dishes
| CHF | |
|---|---|
| Risotto with luganighetta, porcini mushrooms, saffron and Merlot del Ticino | 23.- |
| Eggplant timbalini alla Parmigiana | 20.- |
| Zincarlin potato dumplings | 23.- |
| CHF | |
|---|---|
| Ravioli della Nonna with tomato sauce, butter, macaroons and raisins | 23.- |
| Pappardelle with porcini mushrooms | 23.- |
| Old-fashioned potato gnocchi | 21.- |
Main courses
| CHF | |
|---|---|
|
Alborelle with fries |
24.- |
|
Perch fillet with butter and sage |
34.- |
|
Pikeperch escalopes with potatoes, cherry tomatoes, capers and olives |
34.- |
|
Frog legs, trifoliated |
32.- |
|
Pork chop, Milanese style |
34.- |
|
Mixed fried fish from the lake |
34.- |
| CHF | |
|---|---|
|
Braised beef tenderloin, with porcini mushrooms and polenta |
34.- |
| Veal liver Veneta style | 34.- |
|
Veal escalopes with creamy porcini mushrooms |
41.- |
|
Veal meatballs with risotto |
29.- |
|
Trifoliated porcini mushrooms with polenta |
34.- |
|
Battered perch fillet, deep fried |
34.- |
From the Grid
(subject to availability)
| SWISS ANGUS BEEF | CHF |
|---|---|
| Rib approx. 800/1000 gr. | hg. 12.50 |
| Fiorentina steak approx. 800/1000 gr. | hg. 13.50 |
Served with baked potatoes and grilled vegetables
| SWISS SCOTTONA | CHF |
|---|---|
| Rib approx. 800/1000 gr. | hg. 12.50 |
| Fiorentina steak approx. 800/1000 gr. | hg. 13.50 |
Served with baked potatoes and grilled vegetables
Specialties
| CHF | |
|---|---|
| Beef picaña Min. 2 pers. | p.p. 42.- |
| Sliced beef entrecôte with Maldon salt and balsamic cream | 39.- |
| Pork Luganighetta, homemade | 24.- |
Polenta
| CHF | |
|---|---|
| Polenta and milk | 10.- |
| Polenta and eggs ‘in Cereghin’ | 15.- |
| Polenta and creamy gorgonzola cheese | 16.- |
| CHF | |
|---|---|
| Polenta Concia with cheese, garlic, butter and sage | 25.- |
| Polenta with gorgonzola and fried egg | 25.- |
Desserts & Ice Creams
| CHF | |
|---|---|
| Homemade tarts | 9.- |
| Creme Caramel | 10.- |
| Strawberry Panna Cotta | 11.- |
| Semi-frozen cassata | 9.- |
| Semi-frozen meringue cake with chocolate sauce | 9.- |
| CHF | |
|---|---|
| Mascarpone cream tiramisu | 11.- |
| Walnut ice cream with Nocino | 12.- |
| Selection of sorbets | 12.- |
Cheeses
| CHF | |
|---|---|
| Muggio Valley Büsciun | 8.50 |
| Alpine Pasture Cheese | 14.- |
| Formagella Grassa Crenga | 12.- |
| CHF | |
|---|---|
| Creamy Gorgonzola | 12.- |
| Mixed cheese | 22.- |
Iva 8,1% inclusa.