Menu
- Chef’s suggestion, 4 courses 4850
- Wine selection 3350
Antipasti
- Croquette of pumpkin with a salad of sorrel 1500
- Baked goose liver with in marsala caramalised apple 1600
- Swordfish rolled with eggplant served with grilled baby cuttlefish 1500
- Soup of the day da 1200
Paste
- Fagottini filled with green peas and Alps goat cheese 1600
- Ravioli filled with stewed lamb neck 1600
- Black reginette with scallops and asparagus 1700
- Risotto of the day from 2000
Secondi
- Sausages of quail with roasted almonds 2500
- Roebuck with in red wine confised figs 2900
- Veal tenderloin in crispy pancetta crust 3200
- Fish of the day from 2800
- Vegetarian dish of the day from 2200
Dolci
- Cheesecake with kumquat 1000
- Soufflé of mango with a cone of white chocolat and raspberry 1000
- Mokka charlotte with walnuts 1000
- Ice cream 900
- Selection of Italian cheeses 1300