APPETIZERS
-
Zafferanza saffron potato cream, veal demi-glace and toasted cashews
01 03 05 07 08 12
-
Marinated salmon, escarole sautéed with anchovies, confit cherry tomatoes, orange and soy sauce
04 06 -
Pumpkin, cream of Robiola cheese from Montevecchia and hazelnuts
01 03 07 08
-
Marinated egg yolk, Italian salsa verde and fennel-seed taralli crumble
01 03 -
Artisan cured meats from Marco d’Oggiono, aged soft cheese, our house-pickled vegetables and wholemeal fritters
01 07 12
APPETIZERS
-
Zafferanza saffron potato cream, veal demi-glace and toasted cashews
01 03 05 07 08 12 -
Marinated salmon, escarole sautéed with anchovies, confit cherry tomatoes, orange and soy sauce
04 06 -
Pumpkin, cream of Robiola cheese from Montevecchia and hazelnuts
01 03 07 08 -
Marinated egg yolk, Italian salsa verde and fennel-seed taralli crumble
01 03 -
Artisan cured meats from Marco d’Oggiono, aged soft cheese, our house-pickled vegetables and wholemeal fritters
01 07 12
FIRST COURSES
-
Porcini mushrooms, Pincianell local red wine reduction and crispy smoked Collinetta bacon
07 12 -
Datterino tomato cream, buffalo mozzarella emulsion,
pink shrimp tartare, lime
01 02 03 04 07 14 * -
Wild boar ragù and aged Formaggella cheese from cheesemaker Maggioni
01 07 09 12 -
Zucchini in two textures, mild local cheese
01 07
FIRST COURSES
-
Porcini mushrooms, Pincianell local red wine reduction and crispy smoked Collinetta bacon
07 12 -
Datterino tomato cream, buffalo mozzarella emulsion,
pink shrimp tartare, lime
01 02 03 04 07 14 * -
Wild boar ragù and aged Formaggella cheese from cheesemaker Maggioni
01 07 09 12 -
Zucchini in two textures, mild local cheese
01 07
MAIN COURSES
-
Dark chocolate, served with shallot mashed potato
07 09 12 -
Teryaki glazed, onion in two textures
02 04 06 14 * -
Sautéed porcini mushrooms, parsley sauce and extra virgin olive oil
12
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
-
Calvados custard cream, fiordilatte ice cream
01 03 07 12 -
Ricotta from cheesemaker Maggioni, vanilla, salted caramel and chopped pistachios
01 07 08 -
Mixed wild berries and cocoa
01 03 07 08 -
Mango, chocolate ganache and caramelised orange
07 -
Fiordilatte with crumble 01 07 08
Chocolate with crumble 01 06 07 -
Mixed wild berry with crumble 01 06
Blood orange with crumble 01 06
dessert
-
Calvados custard cream, fiordilatte ice cream
01 03 07 12 -
Ricotta from cheesemaker Maggioni, vanilla, salted caramel and chopped pistachios
01 07 08 -
Mixed wild berries and cocoa
01 03 07 08 -
Mango, chocolate ganache and caramelised orange
07 -
Fiordilatte with crumble 01 07 08
Chocolate with crumble 01 06 07 -
Mixed wild berry with crumble 01 06
Blood orange with crumble 01 06
FLAVOURS OF TRADITION
-
Fresh Ricotta, Primosale (young, lightly salted)
Fresh and Aged soft cheese, and Robiola
served with honey and fruit compote
07 -
Carlambroeus Board
Artisan cured meats from Marco d’Oggiono
aged soft cheese, our house-pickled
egetables and wholemeal fritter
01 07 12
Risotto with Zafferanza saffron and veal demi-glace
07 12
Includes one drink of your choice:
glass of wine,spritz or Carlambroeus mocktail
FLAVOURS OF TRADITION
-
Fresh Ricotta, Primosale (young, lightly salted)
Fresh and Aged soft cheese, and Robiola
served with honey and fruit compote
07 -
Carlambroeus Board
Artisan cured meats from Marco d’Oggiono
aged soft cheese, our house-pickled
egetables and wholemeal fritter
01 07 12
Risotto with Zafferanza saffron and veal demi-glace
07 12
Includes one drink of your choice:
glass of wine,spritz or Carlambroeus mocktail
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
