Aosta Valley
Appetizers
| Saint Marcel platter, duo of boudin, venison and wild boar salami 12 |
€21,00 |
| Lard and Mocetta (typical cold cut), Chappoz bread with honey chestnuts and goat cheeses 1.7.8 |
€22,00 |
| Smoked Morgex trout with red cabbage, dill mayonnaise tartlet, salad and truffle pearls 1.3.4.7.12 |
€25,00 |
| Mont Blanc goat tomino with apple puff bread, sweet-and-savoury sauce and soy-hazelnut pearls 6.7.8.10.11.12 |
€20,00 |
| Pear and beetroot salad with mostarda, Bleu d’Aoste cheese, coffee walnuts, cranberries and crackers 7.8.10 |
€18,00 |
* The used component is frozen
° Own production blast chilled in our kitchen in compliance with current legislation
Starters
| Risotto with chard, Val d’Ayas Gran Gessato cream and liquorice powder 7.12 |
€22,00 |
| La Favò (pasta soup with fava beans, sausage, cherry tomatoes, croutons and fontina cheese) 1.7 |
€18,00 |
| Buckwheat crêpe (ham and fontina cheese) gratinated Aosta-style 1.3.7 |
€20,00 |
| Old-style “rich” polenta with fontina cheese and fondue (added egg €2.00) 3.7 |
€18,00 |
| Valpellinentze soup (bread, cabbage, fontina cheese) 1.7.12 |
€18,00 |
* The used component is frozen
° Own production blast chilled in our kitchen in compliance with current legislation
Main course
| Alpine char turban from Morgex fish farm with saffron and mountain pine sauce, served with mini zucchini flan 3.4.7.12 |
€29,00 |
| Slow-cooked Arnad lard escalope with oat pancake, amaretti and pear sauce 1.3.7 |
€25,00 |
| Grilled Saint-Oyen ham glazed with honey and raisins, served with fried leek 10.12 |
€28,00 |
| Aosta Valley Fontina cheese fondue with croutons 1.3.7 |
€20,00 |
| Veal scaloppine “De Tillier” with Saint-Oyen ham, Fontina cheese and boiled potato 7.12 |
€25,00 |
| Aosta Valley veal stew with polenta taragna and porcini mushrooms 12 |
€25,00 |
| Fassona beef tartare with soy dressing, powdered shiitake mushrooms and slow-cooked egg yolk served with piadina chips 1.3.6.13 |
€28,00 |
* The used component is frozen
° Own production blast chilled in our kitchen in compliance with current legislation