STARTERS
House cured meat salad with pears, walnuts and Fontina cheese
Fassone beef tartare with charcoal oil artichokes and their cream on light anchovies sauce
Shrimp crudité with pink grapefruit and fennels salad on wasabi mayonnaise
Duck foie gras escalope with house pan brioche and strawberries compote
Rosé cold veal with light tuna sauce and crusty bread
Mountain potatoes with boudin (local black pudding) and Fontina cheese fondue
FIRST COURSES
Leeks and pumpkin risotto with crusty brown bread
Home made raviolis stuffed with burrata cheese sautéed with shellfish ragù, dried tomatoes and almonds
House chestnuts maltagliati with duck speck, artichokes and cardamom
Our cuttlefish black ink tagliolini with friarelli, oranges and smoked salmon
Our polenta dumplings with high mountain toma cheese, spinaches and nuts
MAIN COURSES
Aubergines millefeuille with cherry tomatoes on goat cheese fondue
Rabbit sadle stuffed with lard and chestnuts on thyme sauce
Seared octopus with black cous cous and zucchini
Cerf rib with spiced chocolate sauce
Beef in baking foil wrap with Bleu d’Aoste cheese and pears
Pork knukle in confit cooking with carrots and ginger cream
DESSERT
Cogne cream with house tiles biscuits
Brown bread and nuts parfait on chocolate sauce
Raspberries cheese cake
Chestnuts crème caramel with crusty meringue and pistachio House tiramisù
