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)

Tartare of Fassona fillet with marinated chanterelles and Crema Alioli (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, chanterelles trifolati and Porcini mushrooms with scamorza fondue (1;2;8)

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

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

Paccheri with Tomatoes, Basil and Shrimp (1;3;4;6;9)

San Massimo Reserve Risotto with Perch Fish (1,2,8,9)

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

Crispy Sea Bass Fillet with Vegetable Caponata (5;9)

Green pepper fillet with black cabbage (1;2)

Grilled ribeye beef, with demiglacé and roasted potatoes

Veal cheek C.B.T. with Polenta Crostino piastrato (1;2;7)