Raw artichokes with lemon juice, lean on carrot mousse and alp cheese – CHF 16
♦
Marinated tuna fish, dill powder, tomato mayonnaise, fennel salad and crispy broad beans – CHF 30
♦
Veal tartare, salt pistachio, egg yolk 2.0, with Bio olive oil – CHF 38

Artichokes and his flan lean on Castelmagno cheese DOP fondue – CHF 25
♦
Octopus lean on sweet potato compote – CHF 25
♦
Codfish lean on Jerusalem artichoke cream and black truffle – 1/2 port. CHF 26 – CHF 38

Polenta’s gnocchi in pizzocheri style – 1/2 port. CHF 16 – CHF 22
♦
Paccheri pasta from Gragnano with goose ragù – 1/2 port. CHF 22 – CHF 28
♦
Tagliolini egg pasta with broad bean cream, yogurt with honey and saffron pistils – 1/2 port. CHF 20 – CHF 26
♦
Carnaroli risotto with ginger, lime and Cantabrico anchovies in olive oil Bio – CHF 28 min. 2 people

Lamb’s crown with corn and thyme, foie-gras escalope with cognac – CHF 48
♦
Crispy Iberian suckling pig, radish and sweet red onions – CHF 36
♦
Grilled irish beef fillet and veal marrow in aged cognac – CHF 54
♦
Beef fillet Chateaubriand, bernaise sauce – CHF 58 min. 2 people

“Duo of the sea”
Tuna fish lean on wakame seaweed and mediterranean octopus tentacle – CHF 44
♦
Mullet fillets in mussel stew – CHF 40
♦
Back of cod (lieu noir) with balsamic vinegar extra aged – CHF 42

Artichokes stuffed with chickpea hummus on broad bean cream – CHF 16
♦
Potatoes gnocchi from Magadino, green spinach beet and Zincarlin cheese – CHF 22

Spaghetti “alla Chitarra”, creamy with broad beans and aged cheese – CHF 25