il nostro Menù

Swordfish and smoked tuna carpaccio, marinated pike in "carpione" style over Storo polenta, smoked salmon with aromatic herbs cheese, mini marinated trout tartare with its eggs

Baked marinated pike with oil, vinegar, onions, cloves, bay leaves, and rosemary, served with Storo polenta.

Wild boar prosciutto, venison prosciutto, wild boar salami, Patanegra lard, and duck breast.

Piemontese Fassona Tartare seasoned with oil and salt, served with its condiments

Marinated veal knuckle with aromatic herbs, brown sugar, and salt, accompanied by homemade vegetable gardener

Storo polenta served with mezzano di malga cheese fondue and porcini mushrooms

Low-temperature cooked egg (60 minutes at 60 degrees) served on a fondue of mezzano di malga cheese and black truffle

Octopus cooked at low temperature, seared in a pan, and served with Borlotti bean cream, bread croutons, and rosemary oil

Breaded meatballs with corn flour, filled with braised venison, served with homemade raspberry mayonnaise

Homemade ravioli filled with braised beef and spinach, served with butter, sage, and pancetta

Homemade pumpkin gnocchi served with sausage ragù, red wine reduction, and smoked ricotta shavings

Homemade tagliatelle with porcini mushrooms.

Linguine with swordfish, cherry tomatoes, and Taggiasca black olives.

Homemade pasta made with chestnut flour, chestnuts, blueberries, and Bagoss cheese

Homemade fresh pasta tossed in butter with black truffle

Homemade pasta, bronze-extruded, with white rabbit sauce

Borlotti bean cream with homemade ditalini pasta, bronze-drawn, and crispy pancetta

Ravioli stuffed with pike and ricotta, served with a cherry tomato velouté

Braised beef cheek cooked according to tradition, served with mashed potatoes.

Veal roast with a creamy Gorgonzola sauce, served with porcini mushrooms and Storo polenta.

Wild boar stew, served with Storo polenta.

Pan-seared venison fillet with brown gravy, served with chanterelles and blueberry coulis

Beef fillet, cooked at low temperature and finished in a pan with brown gravy, served with bell pepper cream and zucchini alla scapece

Breaded and fried perch fillet, with a delicate salad of raw fennel and peeled orange segments

Arctic char fillet with cherry tomatoes and Taggiasca olives, served with spinach.

Calamari, prawn tails, and king prawn accompanied by lemon vegetable meatballs and chive mayonnaise

Oven-baked turbot fillet, served with Jerusalem artichoke cream and sautéed shiitake mushrooms

Sea bream fillet served with sautéed friarielli, tomato confit, and fried bread

Green or mixed salad / Cooked vegetables

Puntarelle with Mario's vinaigrette

Rustic fried potatoes

Warm salad of pan-seared Tardivo radicchio with balsamic vinegar and pancetta

0.75L water

Canned beverages

Beer in a bottle

House wine, white or red, 0.25L

House wine, white or red, 0.5L

House wine, white or red, 1L

Puff pastry cone filled with custard cream accompanied by strawberries or wild berries.

Pistachio cream with a biscuit base, chocolate dome filled with cream and raspberries.

Moscato di Scanzo semifreddo with a shot of the same passito wine.

Warm chocolate fondant served with melted chocolate and almond flakes.

Menodiciotto Gelato and Sorbet: an excellent product made with carefully selected raw materials at the source, with flavors of Dark Chocolate - Cream - Pistachio - Lemon - Raspberry - Mandarin Orange - Mango - Grapefruit.