MENU À LA CARTE
Available daily 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
Donkey tacos, branzi cheese, avocado and ponzu sauce
1, 3, 6, 7, 11, 12.
€ 22,00
Sheep tartare, pecorino foam, honey mustard and crispy onion
1, 3, 5, 7, 11, 14.
€ 22,00
Marinated trout, ratte potatoes with butter and nettle sauce
4, 6, 7, 8, 9, 10.
€ 20,00
Oysters tasting
6, 12, 14.
€ 36,00
Smoked burrata, pumpkin foam, burnt grain fried pizza, Cantabric anchovies and wild fennel oil
1, 4, 7.
€ 23,00
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 cauliflower, octopus, guanciale and black sesame
3, 5, 6, 7, 9, 12, 14.
€ 24,00
30-egg-yolk tagliolino, lobster and its bisque, datterino tomatoes
1, 2, 3, 4, 9.
€ 42,00
Caroncello: Fondra’s potato stuffed dumpling with butter and sage on a bacon foam
1, 3, 5, 7, 9.
€ 19,00
Carnaroli Meracinque rice, scarola, hazelnuts, pine nuts, raisins and alpine taleggio
4, 5, 8, 9, 12.
€ 22,00
Buckwheat gnocchetti, potato foam, prawn, branzi chips and dry cabbage
1, 2, 3, 5, 7, 12.
€ 21,00
Foiade pasta with chamois ragù, parmesan foam and parsley oil
1, 3, 7, 9.
€ 18,00
SECOND COURSES
Deer sirloin, sauteed black kale,mango gel and Porto wine sauce
7, 9, 12.
€ 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 saltbaked or stewed, depending on market availability (min 2 pax)
4, 9, 11, 14.
€ 35,00
p/portion
Barberia duck breast, dried figs and glazed baby fennel
7, 9, 10.
€ 30,00
Fried veal chop, tomatoes and roasted Carona potatoes with bernaise sauce
1, 3, 5, 7, 10, 11.
€ 32,00
DESSERT
Selection of High Valley cheeses
7, 8, 10, 12.
Served with: Moscato giallo “Lumine” 2020 Le Corne
€ 19,00
€ 25,00
Champagne and elderflower sorbet
12.
€ 12,00
Sambuca and arabica coffee semifreddo with torrone crumble
1, 3, 7, 8.
Served with: Recioto di Soave “Tre Colli” 2019 Cornelia Tessari
€ 10,00
€ 20,00
Fried raviolo, agro cheese, chestnuts and Carona honey
1, 3, 7, 8, 9.
Served with: Dindarello 2022 Maculan
€ 12,00
€ 19,00
Tiramisù sphere, hot white coffee cream
3, 7, 8.
Served with: Acininobili 2018 Maculan
€ 10,00
€ 22,00
Sliced mango and pineapple, passion fruit sorbet
1, 3, 5, 8.
€ 15,00
€ 19,00
Chocolate lava cake with Grand Marnier sautéed peaches and fiordilatte ice cream
1, 3, 7, 8, 12.
Served with: Moscato di Scanzo “Gocci di Sole” 2020 Caminella
€ 10,00
€ 17,00
* to ensure safety of raw materials, blast chiller may be utilised.
* for all courses on this menu, please refer to the allergen book.
Our BBQ selection
Available daily from 7:30 pm to 9:00 pm
Shellfish skewers: lobster, prawns and langoustines served on a mixed leaf and fresh fruit salad with aioli sauce
1, 2, 3, 4, 6, 14.
€ 59,00
Bruna Alpina ribeye served with seasonal side dishes and bearnaise sauce
3, 6, 10.
€ 9,00/hg
* to ensure safety of raw materials, blast chiller may be utilised.
* for all courses on this menu, please refer to the allergen book.
NEW TASTING MENU
DEDICATED TO HIS MAJESTY – THE WHITE TRUFFLE
We are delighted to present a selection of dishes featuring white truffle, specially crafted by Chef Riccardo Crepaldi.
French style Bruna Alpina tartare and white truffle
3, 5, 8, 10.
Egg tagliolino pasta with poured butter and white truffle
1, 3, 7.
Low temperature cooked veal cheek and white truffle
7, 9.
Ricotta gnocco, ice cream and white truffe
1, 3, 7, 8.
Each course will be served with 2 grams of white truffle.
€120.00 per person, wine not included
+ €25.00 wine pairing
* to ensure safety of raw materials, blast chiller may be utilised.
* for all courses on this menu, please refer to the allergen book.
Tradition and innovation come together in our Tasting Menu
Available daily from 12:30 pm to 2:00 pm and from 7:30 pm to 9:00 pm
Chef Riccardo Crepaldi, Patera Filsa Giulio
Bruna Alpina tartare, semi-dry tomato fillet, honey mustard, crispy onion and soy mayonnaise
3, 5, 8, 10.
Smoked burrata, grilled tomato foam, fried burnt grain pizza, Cantabric anchovies
1, 4, 7.
Caroncello: Fondra’s potatoes dough with butter and sage on a bacon foam
1, 3, 5, 7, 9.
Cream of peas, steamed New Caledonia prawns and sprouts
2, 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.
