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The menù

STARTERS

Hot Purple Cabbage Flan
served with Parmesan Cheese Fondue, Bitter Chicory Salad and Wild Artichokes 3/7/9/12
Rabbit Fillet in Dried Fruit Crust
served with Purple Potato and Saffron Mayonnaise 1/3/5/7/8
Tavolozza Golosa
(Bologna Sausage, Raw local Sausage, Pan Brioche and Stracciatella Cheese) 1/3/7
Sweet & Sour Lake Fish
served with Onion Jam and Missoltino Crumble (smoked lake fish) 3/4/5/9/7/12
Lard board
with Chestnut Honey and Boiled Chestnuts
Selection of Cold Meat
from our Area

FIRST COURSE

Homemade ravioli stuffed
with Burreola (local salami) served with Pumpkin Cream and Fruit Mustard Drops 1/3/7/8/9/10/12
Homemade Chestnut Flour Dumplings
dried Porcini Mushrooms Reduction and Smoked Bacon 1/3/7/8/9
Risotto “Riserva San Massimo” Creamed
with Smoked Beetroot, Goat Blue Cheese and Cocoa Beans (Min. 2 persons) 7/8/9
Homemade Fresh Maccheroni
served with Diced Rabbit, Sundried Tomatoes and Olives 1/3/9
Grilled Sweet Corn Soup
served with Snails in Gin and Pop Corn 4/7/9/12

MAIN COURSE

Big skewers with Grilled Beef and lard
served with Steamed Vegetables and Baked Potatoes
Alla Faccia di Diana….
(Local Game served with Chocolate and Liquorice Crumble, Fresh Wild Fruit, Sweet Potato Mousse and Blueberry Sauce. Ask your waiter for today’s selection) 3/7/8/9/12
Pork Neck Cooked at Low Temperature
served with Apple in Horseradish, Mustard Sauce and Glazed Onions 7/9/10/12
Braised and Grilled Beef
served with Mashed Potatoes and Wild Celery 7/9/12
Diced and smoked Lake Fish
served with Cauliflower Cream and Trout Eggs 3/4/9

CHEESE PLATTER

Selection of goat cheese from our area (*7/8)
Selection of cow cheese from Val Menaggio (*7/8)
Valsassina matured cheese preserved in extra virgin olive oil (*7)

“MENU SLOW COOKING”

(min. 2 persons)
Rabbit Fillet in Dried Fruit Crust served
with Purple Potato and Saffron Mayonnaise 1/3/5/7/8
Homemade ravioli stuffed with Burreola (local salami)
served with Pumpkin Cream and Fruit Mustard Drops 1/3/7/8/9/10/12
Braised and Grille Beef
served with Mashed Potatoes and Wild Celery 7/9/12
Hot Wild Fruit Soup
served with Vanilla Ice Cream 3/7

DESSERTS

EVERGREEN
CREMA DEL CROTTO
Vanilla Ice Cream, Toasted Almonds, Coffee Powder and Mascarpone Cheese Mousse (3-7-8)
We suggest a glass of:
Ramandolo (Verduzzo Passito) “DARIO COOS” - Friuli
BAVARESE AL CAPRINO
Fresh Goat Cheese Bavarois served with Home made Wild Fruit Sauce (*7)
We suggest a glass of:
Malvasia Dolce “Le Rane” LURETTA Emilia Romagna
FOCACCIA AL CIOCCOLATO
Soft fondant chocolate cake served with Vanilla Sauce and Vanilla ice cream (1-3-7)
BICCHIERE DI VINO CONSIGLIATO IN ABBINAMENTO
Barolo Chinato (BORGOGNO) Piemonte
BAVARESE ALLE CASTAGNE
Chestnut Bavarois served with Sweet Red Wine Sauce and Sweet Polenta Wafer 3-7
We suggest a glass of:
Aleatico Passito “CECILIA” Isola d’Elba
SOMETHING NEW
TORTINO AL GRANO SARACENO E MIRTILLI
Soft Buckwheat Muffin served with Blueberry jam and Plain Yogurth 3-7
We suggest a glass of:
Passito di Verdea “SOLITAIRE” Lombardia
SEMIFREDDO ALLA GRAPPA, MIELE E UVETTA
refreshing Grappa semifreddo served with Chestnut Honey and Raisins 1-3-7
We suggest a glass of:
Passito di uve Traminer e Sauvignon “BIANCO DI ORNELLA”
CREMA BRUCIATA ALL’AMARETTO
caramelized custard with Amaretto Liquor and Amaretto Biscuit 1-3-7
We suggest a glass of:
Ramandolo “DARIO COOS” Friuli
SPUMA AL CIOCCOLATO BIANCO E CARAMELLO SALATO
White Chocolate Mousse served with Salty Caramel and Fondant Chocolate Crumble 1-3-7
We suggest a glass of:
Vermouth di Torino “MIRAFIORE” Piemonte

SOSTANZE O PRODOTTI CHE PROVOCANO ALLERGIE O INTOLLERANZE ALIMENTARI

1. Cereali contenenti glutine, cioè: grano, segale, orzo, avena, farro, kamut o i loro ceppi ibridati e prodotti derivati.
2. Crostacei e prodotti a base di crostacei.
3. Uova e prodotti a base di uova.
4. Pesce e prodotti a base di pesce.
5. Arachidi e prodotti a base di arachidi.
6. Soia e prodotti a base di soia.
7. Latte e prodotti a base di latte (incluso lattosio).
8. Frutta a guscio.
9. Sedano e prodotti a base di sedano.
10. Senape e prodotti a base di senape.
11. Semi di sesamo e prodotti a base di semi di sesamo.
12. Anidride solforosa e solfiti in concentrazioni superiori a 10 mg/kg o 10 mg/litro in termini di anidride solforosa totale da calcolarsi
per i prodotti così come proposti pronti al consumo o ricostituiti conformemente alle istruzioni dei fabbricanti.
13. Lupini e prodotti a base di lupini.
14. Molluschi e prodotti a base di molluschi.

Il nostro territorio, il sale delle nostre emozioni...

...come spazio sul quale esprimerci, migliorare e crescere.