Pasta & Risotti
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GNOCCHI DI POLENTAPolenta dumplings, wild game ragout, cardoncelli mushrooms and fir tree scent \n
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SPAGHETTI AFFUMICATI VERRIGNI“Verrigni” smoked spaghetti, goat butter, anchovies, char and lemon\n
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CANNELLONI DI CRESPELLACannelloni filled with potatoes and Blue d’Aosta cheese, black truffle and rocket\n
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TAGLIOLINO SOLO TUORLICuttlefish, artichokes and coffee reduction
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RISOTTO MANTECATORisotto creamed with mascarpone cheese from “Panizzi”, sea urchin, horseradish and orange\n
Main course
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TORTA SALATAOur vegetables quiche with artichokes, chard, ricotta cheese and marjoram\n
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SCAMONCINO DI AGNELLOLamb chop marinated in genepy, celeriac, Martin sec pear puree and anchovies\n
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ROMBOTurbot, seafood bagna cauda with black garlic, poppy and caper leaves\n\n
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TRANCIO DI SPIGOLASea bass slice, Seras ricotta mousse, rhubarb, Taggiasca olives\n
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DIAFRAMMA DI FASSONAHay-scented Fassona diaphragm, marrow sauce polenta and mustard sprouts\n
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Dessert
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IL MIO MONT BLANCChestnuts, cream, chocolate and meringue
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MELACelery, rosemary biscuit and walnuts
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SOFFICE DI YOGURTLemon, Martin Sec pear and red wine
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CREMOSO ALLE NOCCIOLEOlive oil namelaka, gianduja, salted caramel, hazelnut and raspberry\n
Entrée
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CREMA DI VERZA E PATATESavoy cabbage and potatoes cream, Toma cheese fondue, egg and eggs\n
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TROTA DI MORGEXPine-smoked trout from Morgex, tangerines, turnips, green tea and rye biscuit\n
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GAMBERO VIOLAPurple prawn, foie-gras, raspberry, honey and pan brioche
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CAPESANTESeared scallops, pumpkin, chestnuts and lard from Arnad\t
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BATTUTA DI FASSONAFassona beef tartare, tuna sauce mousse, crispy wafer