À la carte
Appetizers
| House messata with officinal herbs, polenta chips, walnut oil and troillet wine mayonnaise 3.8 |
€25,00 |
| Toasted bread bruschetta with yogurt cream and stracciatella, confit tomatoes and anchovies 1.4.7 |
€18,00 |
| Rice paper spring roll with smoked salmon, vegetables, avocado* and Vietnamese sauce 4.6.7.12 |
€20,00 |
| House messata with officinal herbs, polenta chips, walnut oil and troillet wine mayonnaise 3.8 |
€25,00 |
| Toasted bread bruschetta with yogurt cream and stracciatella, confit tomatoes and anchovies 1.4.7 |
€18,00 |
| Rice paper spring roll with smoked salmon, vegetables, avocado* and Vietnamese sauce 4.6.7.12 |
€20,00 |
* The used component is frozen
° Own production blast chilled in our kitchen in compliance with current legislation
Starters
| Crab and red potato raviolone with buffalo stracciatella heart and confit tomatoes 1.2.3.7.12 |
€22,00 |
| Tropical summer vegetable curry with coconut milk and basmati rice 12 |
€22,00 |
| Wholemeal spaghetti with bergamot brown butter, bottarga and asparagus 1.4.7 |
€24,00 |
| Purple potato gnocchi “alla gricia” with pistachios and green pods 1.3.8 |
€21,00 |
| Smoked potato and purple cabbage velouté with beer croutons and goat yogurt 1.7 |
€18,00 |
* The used component is frozen
° Own production blast chilled in our kitchen in compliance with current legislation
Main course
| Fassona beef fillet and carrot with thyme mayonnaise, potato emulsion and foie gras 3.7.12 |
€45,00 |
| Ribeye tagliata with rocket, Grana cheese and balsamic cream 7.12 |
€28,00 |
| Chicken breast suprem with confit lemon and almonds, couscous, braised onions with raisins and chickpeas 1.7.8 |
€28,00 |
| New Zealand lamb rack in spiced bread crust with olive pâté gratin chard 1.3.7.12 |
€35,00 |
| Venison in beer and dried plum sauce with honey-spiced red potato 1.7 |
€28,00 |
| Veal hamburger tournedos on bread with Maltese sauce, crispy onion and Jerusalem artichoke 1.3.7.12 |
€27,00 |
| Tempura cod with miso mayonnaise and yuzu pearls 1.4 |
€29,00 |
* The used component is frozen
° Own production blast chilled in our kitchen in compliance with current legislation
Side dishes
| Grilled vegetables | €10,00 |
| Tomato salad | €10,00 |
| Oven-baked skin-on potatoes | €8,00 |
| Vegetable ratatouille | €12,00 |
| Hummus and fennel | €12,00 |
| Marinated vegetables in carpione style | €12,00 |
| Mixed green and radicchio salad | €10,00 |
Dessert
| Dessert wine glass | €6,00 |
| Selection of Aosta Valley cheeses and chef’s compote 7.10.12 |
€23,00 |
| Seasonal fruit | €10,00 |
| Fresh fruit salad 12 |
€10,00 |
Fresh home made dessert
| Crispy apple millefeuille with matcha namelaka cream 1.7 |
€10,00 |
| Pear and chocolate strudel with pine nuts, white dried figs in rum and custard ice cream 1.3.7.8.12 |
€10,00 |
| Revisited plum tarte tatin with caramel and cream 1.3.7 |
€10,00 |
| Chocolate tartelette with gianduja cream, peanuts and Maldon salt 1.3.5.7.8 |
€10,00 |
| Coconut and mango semifreddo with raspberries 3 |
€10,00 |
| Almond and blueberry tart 1.3.7.8 |
€10,00 |
| Mont Blanc ice cream 3.7.8 |
€10,00 |
| “Birramisù” cake with Courmayeur beer barley malt 1.3.7.12 |
€10,00 |
| Deconstructed génépy rocher 7.8 |
€10,00 |
| Flambé banana with chocolate sauce 12 |
€10,00 |
| Hazelnut and pistachio profiterole 1.3.8 |
€10,00 |
| Italian trifle 3.7 |
€10,00 |