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The menù

STARTERS

Crispy asparagus basket
served with egg sauce and raw asparagus salad (1/3/7)
Calf tongue cooked at low temperature
Missoltino sauce (smoked lake fish) diced tomatoes, olives and capers (4/9)
Tavolozza primaverile
fresh goat ricotta cheese, honey, nettle omelette, toasted pan tramvai (local sweet bread with raisins) and sautéed dandelion with pine nuts (1/3/7/8)
Agone sandwich (white lake fish)
served with celeriac puree and wild garlic olive oil (1/4/7/9)
Lard board
Selection of Cold Meat
from our Area

FIRST COURSE

Creamed risotto
with red cabbage, goat cheese in saffron and walnuts (7/8/9) (min. 2 persons)
Homemade potatoes and blueberries
dumplings served with wild boar ragout (1/3/9/12)
Homemade green ravioli stuffed
with smoked burrata cheese, broad beans, lemon pepper and elderberry foam (1/3/4/7/8)
Fresh spaghetti sautéed
with wild garlic butter, pistachios, Missoltino (smoked lake fish) and char roe (1/3/7/8)
Pea and watercress soup
served with mint olive oil and puffed black rice (5)

MAIN COURSE

Pork cheek braised in beer
served with polenta crumble, honey glazed onions, apple and horseradish (1/3/7/9/10)
Ossobuco di vitello 2.0
boneless veal shank served with edible bone stuffed with marrow, crispy saffron risotto and tomato drops (7/9/12)
Smoked lake fish
served with saba sauce (grape syrup), green tea and ginger mousse (1/4/6/7/9)
Duck breast cooked at low temperature
chocolate crumble, cherries and smoked mashed potatoes (3/7/9)
Spiedoni

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)
Calf tongue cooked at low temperature
Missoltino sauce (smoked lake fish) diced tomatoes, olives and capers (4/9)
Creamed risotto
with red cabbage, goat cheese in saffron and walnuts (7/8/9)
Pork cheek braised in beer
served with polenta crumble, honey glazed onions, apple and horseradish (1/3/7/9/10)
Sorbet

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
COPPA ALL’AMARETTO
Creamy vanilla with amaretto biscuits & amaretto whipped cream (1-3-7-8)
BICCHIERE DI VINO CONSIGLIATO IN ABBINAMENTO
Malvasia Dolce “Le Rane” LURETTA Emilia Romagna
SORBETTO DEL GIORNO
(Homemade Sorbet with Fresh Seasonal Fruit)
FRESH STRAWBERRIES OR BERRIES
SOMETHING NEW
TORTINO ALLO YOGURT E AMARENE
muffin with yoghurt and sour cherries served with fresh yoghurt mousse (3-7)
We suggest a glass of:
Moscato Rosso Passito “Calido” LA COSTA Lombardia
SEMIFREDDO AI FIORI DI CAMPO
refreshing wild flore semifreddo served with fresh strawberries (3-7-12)
We suggest a glass of:
Turbiana Passito “Soldorè” CA’ MAIOL Lombardia
CREMA BRUCIATA ALLA MENTA E LIMONE
caramelized custard with mint and lemon served with candied lemon zest (3-7)
We suggest a glass of:
Ramandolo “DARIO COOS” Friuli
TARTELLETTA AL CIOCCOLATO BIANCO E CARAMELLO SALATO
white and caramel chocolate tarale served with salty caramel and fresh raspberries (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.