MENU À LA CARTE
Available every day from 12:30 pm to 2:00 pm and from 7:30 pm to 9:00 pm
Chef Riccardo Crepaldi, Patera Filsa Giulio
Cover charge € 4,00/p
STARTERS
Rabbit ham with tuna sauce, asparagus and caper powder
4, 9.
€ 22,00
Bruna Alpina tartare, chicory, mustard seeds, crispy onion and soy mayonnaise
1, 3, 5, 8, 10.
€ 21,00
Marinated trout, ratte potatoes with butter and nettle sauce
4, 6, 7, 8, 9, 10.
€ 20,00
Artichoke meatballs with mountain local cheese and saffron, currant jelly and roasted prawns
1, 3, 4, 5, 6, 7, 9.
€ 22,00
Brembana Valley cheeses and cold cuts platter, homemade pickled vegetables and wild garlic fritter
5, 7, 9, 10, 12.
€ 18,00
FIRST COURSES
Cream of jerusalem artichoke, solefish and fried herbs from botanical garden
4 , 7, 9.
€ 25,00
Caroncello: Fondra’s potato stuffed pasta with butter and sage on a bacon foam
1, 3, 5, 7, 9.
€ 19,00
Carnaroli Classico rice, late radicchio, strachitunt cheese and drops of apple cider vinegar and honey
7, 9, 12.
€ 21,00
Orecchiette with asparagus, buffalo mozzarella and anchovy crumbs
1, 4, 7, 9.
€ 20,00
Foiade pasta with chamois ragù, parmesan foam and parsley oil
1, 3, 7, 9.
€ 18,00
SECOND COURSES
Deer sirloin, edamame foam, mango gel and Porto wine sauce
7, 9.
€ 32,00
Beef entrecote Steak frites and herb butter with side dishes:
pommes frites and sautéed vegetables
1, 3, 7, 9, 10.
€ 39,00
Light fried Mediterranean fish with sweet and sour sauce
1, 2, 3, 4, 5, 6, 9, 10.
€ 27,00
White fish to the hook in salt or stewed, depending on market availability (min 2 pax)
4, 9, 11, 14.
€ 35,00
p/portion
Foie Gras scallop, pan brioche bread, apple gel and saba cooked grape must
1, 3, 5, 6, 7, 8, 10.
€ 25,00
Fried veal chop, tomatoes and Carona potatoes roasted with bernaise sauce
1, 3, 5, 7, 10, 11.
€ 32,00
DESSERT
Champagne and elder sorbet
8.
€ 12,00
Sambuca and coffee semifreddo with nougat crumble
3, 7.
Served with: Recioto di Soave “Tre Colli” Cornelia Tessari
€ 10,00
€ 20,00
Tiramisù sphere, hot white coffee cream
1, 3, 7, 8.
Served with: Acininobili 2018 Maculan
€ 10,00
€ 22,00
Apple strudel with vanilla sauce and saffron pistils
1, 3, 7, 8.
€ 10,00
€ 16,00
Chocolate cake with berries and milk ice cream
1, 3, 7, 8.
Served with: Barolo Chinato Damilano
€ 10,00
€ 17,00
Tasting of cheeses, mustards and jams
7, 8, 9, 10.
Served with: Moscato giallo “Lumine” 2020 Le Corne
€ 15,00
€ 20,00
* to ensure safety of raw materials, blast chiller may be utilised.
* for all courses on this menu, please refer to the allergen book.
TASTING MENU
Tradition and innovation come together in our Tasting Menu.
Available every day from 12:30 pm to 2:00 pm and from 7:30 pm to 9:00 pm
Chef Riccardo Crepaldi, Patera Filsa Giulio
Cover charge € 4,00/p
Bruna Alpina tartare, chicory, mustard seeds, crispy onions and soy mayonnaise
3, 5, 8, 10.
Artichoke meatballs with local mountain cheese, currant jelly and roasted prawns
5, 6, 7, 9.
Caroncello: Fondra’s potatoes dough with butter and sage on a bacon foam
1, 3, 5, 7, 9.
Cream of jerusalem artichoke, solefish and fried herbs from botanical garden
4, 7, 9.
Low temperature cooked veal cheek, Barolo sauce and celery root foam
7, 9.
Tiramisù sphere, hot white coffee cream
1, 3, 7, 8.
€85.00 per person, wine not included
+ €25.00 wine pairing with four glasses
* to ensure safety of raw materials, blast chiller may be utilised.
* for all courses on this menu, please refer to the allergen book.
The Bergamo Tradition Menu
Available every Saturday and Sunday for lunch, from 12:30 pm to 2:00 pm
Chef Riccardo Crepaldi, Mario Pacini, Davide Valsecchi
Cover charge € 4,00/p
Marinated trout, nettle sauce, buttered potatoes
Caroncelli mushrooms, sage foam and crispy bacon
Nosecc: beef rolls with tomato reduction
Donizetti dessert
€55 per person, wines not included
* to ensure safety of raw materials, blast chiller may be utilised.
* for all courses on this menu, please refer to the allergen book.