APPETIZERS
-
Eggplant, datterino tomato cream,
buffalo mozzarella emulsion, fresh basil
07
-
Knife-cut beef tartare, its own jus,
marinated egg yolk cream, bread crumble
01 02 03 04 07 14 -
Ponzu sauce,spicy peach,fried ginger
01 02 04 05 14
-
Artisanal cured meats by Marco d’Oggiono, aged goat cheese,
tomato gazpacho, corn crackers with Montevecchia rosemary
01 07
APPETIZERS
-
Eggplant, datterino tomato cream,
buffalo mozzarella emulsion, fresh basil
07 -
Knife-cut beef tartare, its own jus,
marinated egg yolk cream, bread crumble
01 02 03 04 07 14 -
Ponzu sauce,spicy peach,fried ginger
01 02 04 05 14 -
Artisanal cured meats by Marco d’Oggiono, aged goat cheese,
tomato gazpacho, corn crackers with Montevecchia rosemary
01 07
FIRST COURSES
-
Bay leaf, almond, candied lemon
07 08 -
Datterino tomato cream, buffalo mozzarella emulsion,
pink shrimp tartare, lime
01 02 03 04 07 14
Also available in a 100% plant-based -
with scallop ceviche,spring onion cream, pink pepper
01 02 04 14 -
Zucchini in two textures, mild Provola cheese
01 07
FIRST COURSES
-
Bay leaf, almond, candied lemon
07 08 -
Datterino tomato cream, buffalo mozzarella emulsion,
pink shrimp tartare, lime
01 02 03 04 07 14
Also available in a 100% plant-based -
with scallop ceviche,spring onion cream, pink pepper
01 02 04 14 -
Zucchini in two textures, mild Provola cheese
01 07
MAIN COURSES
-
Its own jus, Montevecchia robiola cheese,
roasted pepper.
01 06 07 09 -
White fish stew,mashed potatoes,peas
02 04 07 09 14 -
Teriyaki glaze,spring onion in two textures
02 04 06 14
MAIN COURSES
-
Its own jus, Montevecchia robiola cheese,
roasted pepper.
01 06 07 09 -
White fish stew,mashed potatoes,peas
02 04 07 09 14 -
Teriyaki glaze,spring onion in two textures
02 04 06 14
dessert
-
Strawberries,mint,mixed berry sorbet
01 07 -
Three chocolates, raspberry gelée, chocolate ice cream
03 07 08 -
Calvados custard cream, fiordilatte ice cream
01 03 07 12 -
Aromatic ganache, cherry
01 03 07 -
Fiordilatte, chocolate, hazelnut
07 08 -
Mixed berries, blood orange, mango
dessert
-
Strawberries,mint,mixed berry sorbet
01 07 -
Three chocolates, raspberry gelée, chocolate ice cream
03 07 08 -
Calvados custard cream, fiordilatte ice cream
01 03 07 12 -
Aromatic ganache, cherry
01 03 07 -
Fiordilatte, chocolate, hazelnut
07 08 -
Mixed berries, blood orange, mango
FLAVOURS OF TRADITION
-
Robiola, Primosale, fresh and aged soft cheese,
mild Provola cheese.
Served with honey and fruit compote
07 -
Carlambroeus Board
01 07
Zafferanza saffron risotto with gremolada sauce
07 09 12
One drink of your choice:
glass of wine,spritz or Carlambroeus mocktail -
Our interpretation of the classic cutlet:
veal loin on the bone, double breaded and fried
in clarified butter.
Cooked medium-rare and customizable with
the sides dedicated to this dish.
FLAVOURS OF TRADITION
-
Robiola, Primosale, fresh and aged soft cheese,
mild Provola cheese.
Served with honey and fruit compote
07 -
Carlambroeus Board
01 07
Zafferanza saffron risotto with gremolada sauce
07 09 12
One drink of your choice:
glass of wine,spritz or Carlambroeus mocktail -
Our interpretation of the classic cutlet:
veal loin on the bone, double breaded and fried
in clarified butter.
Cooked medium-rare and customizable with
the sides dedicated to this dish.
Allergens
01 Gluten - 02 Crustaceans - 03 Eggs - 04 Fish - 05 Peanuts - 06 Soybeans - 07 Milk
08 Nuts - 09 Celery - 10 Mustard - 11 Sesame Seeds - 12 Sulphur Dioxide - 13 Lupin - 14 Molluscs
Vegetarian dish - Chef’s Recommendation
