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
