Starters
-
Lard D’arnad Rolls with Local Motsetta and Chestnuts Flavored with Calvados and Vanilla and Micóoula Bread
-
Puff Pastry Stuffed with Asparagus and Ricotta Cheese, Served Sweet and Sour Beetroot Sauce
-
Porcini Mushrooms Flan Served with a Light Goat Cheese Fondue
-
Red Tuna Tartare with Golden Sesame Seeds, Topped with Raspberry Vinegar Reduction and Chives
Pasta and Rice
-
Chnefflene Sauteed with Truffle Butter and Chives, Wrapped in Smoked Speck and Grated Crottin Cheese
-
Risotto with Asparagus, Creamed with Castelmagno Cheese (Min. 2 Portions)
-
Kamut Spaghetti, Served with Vegetables and Cherries Tomatoes
-
Linguine of “Gragnano” Served with Prawns* and Tomatoes Confit
-
Aubergine Rondò Wrapped Phyllo Dough Baked with Buffalo Mozzarella from Campania and Burrata Cream
Menus des restaurants aux alentours
Main Courses
-
Beef Steak Tartare Beaten with A Knife and Seasoned at The Table
-
Aosta Valley Style Veal Chop Served with Fontina Foam and Crispy Raw Ham Leaves
-
Fillet of Red Tuna Glazed with Blue Poppy Seeds, Served with Orange and Soy Sauce, Accompanied by Red Onions in Balsamic Vinegar
-
Venison Medallions with Red Wine Sauce, Mirtilli Cream and Caramelised Shallots
-
Selection of Local Cheese with Fruite Mustard
Desserts
-
Desserts Flambè, Minimum 2 People
-
Desserts Created by the Chef - Chocolate Cake with Ice-Cream Mousse
-
Desserts Created by the Chef - Puff Pastry Stuffed with Chantilly Cream and Berries
-
Desserts Created by the Chef - Lemon, Lime and Vodka Sorbet
