A la carte menu
Appetizers
Grilled Vinigo cabbage – sesame sauce – wild mushrooms – herb chimichurri – carrot chips
Venison burger – sweet onion – triple-milk robiola cheese – BBZ redcurrant sauce
Beef tartare – tuna sauce – toasted bread
Soft-cooked egg at 65°C – potato cream – pecorino foam – puffed grains
Our smoked salmon sashimi – guacamole – ponzu sauce
First Courses
Whole-wheat spaghettini “all’Antica” – white ragù scented with sage
Egg pasta pappardelle – game ragù
Beetroot casunziei – Parmesan – smoked ricotta – poppy seeds – browned butter
Fusilloni with lamb ragù – grilled lettuce cream – Jerusalem artichoke chips – “sheep bottarga”
Pumpkin and miso velouté – puffed polenta gnocchi – kefir – black truffle
Warm smoked spaghetti – scampi tartare – their sauce – herring caviar
Main courses
Hunter-style venison – Storo polenta with “tocio” – redcurrant jam
Chickpea meatballs – celeriac cream – vegetable jus
Braised Iberian pork cheek – fermented red cabbage – horseradish mashed potatoes
Center-cut ribeye steak cooked on a Kamado – roasted new potatoes – meat jus – smoked salt
Quail cooked two ways (herb-crusted breast with snow peas and almonds – grilled legs with polenta)
Alpine char fillet – smoked potato cream – braised red cabbage – herring caviar
Desserts
Our-style apple strudel – vanilla custard
Buckwheat tart – mixed berry jam – vanilla ice cream
Dark chocolate mousse – raspberry – balsamic reduction – hazelnut crumble
Almost a Mont Blanc – chestnut panna cotta – marron glacé – Italian meringue
Cardamom “Girotondo” – dark chocolate cream – pomegranate caviar – cocoa crumble
“The Hazelnut” – choux pastry semi-sphere – diplomat cream – crumble – praline – ice cream
Tiramisù
