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Index
Appetizers
Cheeses
First courses
Second courses
Salads and vegetables
Desserts
Appetizers
Smoked trout ingot with vinaigrette, parsley oil and trout caviar
€ 19.00
Beef tartare with flakes of 36-month-old Parmigiano Reggiano DOP
€ 20.00
Valdostan cold cuts with chestnuts, butter and honey
€ 19.00
Tempura courgette flowers with warm goat cheese
€ 19.00
Fontina DOP breaded with chopped hazelnuts with Williams pear puree and Taggiasca olive tapenade
€ 18.00
Baked Bremen onion flavored with Jerez vinegar
€ 16.00
Cheeses
Tasting of typical Aosta Valley cheeses
€ 19.00
The three gems of the Aosta Valley: Fontina DOP awarded at the Modon d'or competition, Gran Gessato della Val d'Ayas, Bleu di capra
€ 22.00
First courses
Potato gnocchi with Piennolo del Vesuvio tomatoes and basil
€ 17.00
Acquerello rice with Gressoney toma and smoked duck breast
€ 20.00
Spaghetti with garlic, oil and mullet bottarga powder
€ 17.00
Agnolotti del plin with roast sauce
€ 18.00
Borlotti Bean Soup
€ 15.00
Fresh vegetable soup
€ 15.00
Second courses
Pork with lard and Jerusalem artichoke puree
€ 19.00
Aosta Valley beef fillet Consorzio Arev with sautéed porcini mushrooms
€ 35.00
Prés Salés lamb ribs with gratinated potatoes
€ 29.00
Cod with capers, olives and confit tomatoes
€ 29.00
Guinea fowl breast on a bed of caramelized Breme onion
€ 20.00
Salads and vegetables
Grilled vegetables
€ 12.00
Nicoise Salad with Mediterranean Tuna
€ 12.00
Mixed Salad
€ 10.00
Desserts
Chocolate cake, almond brittle and cream ice cream
€ 10.00
Chestnuts from Val di Susa PGI with the flake
€ 12.00
“Maison” Ice Creams and Sorbets
€ 7.00
Rennet apple strudel
€ 10.00
Puff pastry with berries and Chantilly cream
€ 12.00
Allergens:
Peanut
Crustaceans
Dried fruit
Gluten
Milk
Mollusc
Fish
Celery
Mustard
Sesame
Soybean
Eggs
Sulfur dioxide
Lupin