Fillo Pastry stuffed with Porcini Mushrooms Dumplings on a fondue of Toma Piemontese with Saffron (1;2)

Ovetto (65°C) poached on potato and leek cream, roast gravy and truffle shavings (1,2,8)

Deer Fillet Tartare with Marinated Chanterelles and Alioli Cream (2)

Carpaccio of Valchiavenna bresaola with Blu di Capra, Raisins and Arugula (2)

Cream of pumpkin soup with rosemary croutons(1)

Potato and nettle gnocchi, truffled chanterelles and scamorza fondue (1;2;8)

Buckwheat Ravioli stuffed with Roe Deer, Cream of Spinach and Port Reduction (1;2;8;14)

Pappardelle Pasta with White Rabbit Ragout (1;2;7;8)

Paccheri with Tomatoes, Basil and Catch of the Day (1;3;4;6;9)

San Massimo Reserve Risotto with Pumpkin Cream, Castelmagno Cheese Fondue and Crudo Chips (2)

Galician-style Octopus with Potatoes and Mayonnaise (8;9)

Grilled Salmon Slice in Pistachio Crust with Vegetable Caponata (5;9)

Filet of Fassona Piemontese with Green Pepper with Black Cabbage (from our Garden) Skewered (1;2)

Grilled ribeye beef, with demiglacé and roasted potatoes

C.B.T. Veal Cheek with Polenta Plate Crouton (1;2;7)