Starters
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Lard D’arnad Rolls with Local Motsetta and Chestnuts Flavored with Calvados and Vanilla and Micóoula Bread16
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Puff Pastry Stuffed with Asparagus and Ricotta Cheese, Served Sweet and Sour Beetroot Sauce16
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Porcini Mushrooms Flan Served with a Light Goat Cheese Fondue15
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Red Tuna Tartare with Golden Sesame Seeds, Topped with Raspberry Vinegar Reduction and Chives18
Pasta and Rice
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Chnefflene Sauteed with Truffle Butter and Chives, Wrapped in Smoked Speck and Grated Crottin Cheese15
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Risotto with Asparagus, Creamed with Castelmagno Cheese (Min. 2 Portions)15
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Kamut Spaghetti, Served with Vegetables and Cherries Tomatoes18
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Linguine of “Gragnano” Served with Prawns* and Tomatoes Confit18
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Aubergine Rondò Wrapped Phyllo Dough Baked with Buffalo Mozzarella from Campania and Burrata Cream15
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Main Courses
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Beef Steak Tartare Beaten with A Knife and Seasoned at The Table28
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Aosta Valley Style Veal Chop Served with Fontina Foam and Crispy Raw Ham Leaves25
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Fillet of Red Tuna Glazed with Blue Poppy Seeds, Served with Orange and Soy Sauce, Accompanied by Red Onions in Balsamic Vinegar27
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Venison Medallions with Red Wine Sauce, Mirtilli Cream and Caramelised Shallots25
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Selection of Local Cheese with Fruite Mustard15
Desserts
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Desserts Flambè, Minimum 2 People12
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Desserts Created by the Chef - Chocolate Cake with Ice-Cream Mousse8
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Desserts Created by the Chef - Puff Pastry Stuffed with Chantilly Cream and Berries8
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Desserts Created by the Chef - Lemon, Lime and Vodka Sorbet8
