Appetizers
Creamy dried cod and lemon mayonnaise
18

Crispy beef tatar and roots from the garden
18

Aromatic salad from freshly handpicked herbs and garden vegetables
12

Egg, truffle and spinach
18

Porcini from the charcoal grill and calamint
18

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First courses
Tagliatelle with white ragout from beef rump “Tenuta il Poggio”
15

Orzotto “cacio e pepe” from the mountain
18

Tagliolini, porcini mushrooms and bacon
18

Rye ravioli, goat cheese and beetroot
18

Buckwheat casarecce, smoked ricotta and spinach
18

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Main courses
Stockfish in its sauce
30

Filet from the fish of the day in salt crust and mountain herbs
30

Cheek from “Fassona” beef stewed in red wine sauce
30

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Main courses from the charcoal grill
Veal chop (400gr)
60

“Marango” rib eye (350gr)
55

Octopus
26

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Garnishings
Polenta
6

Sauteed kale
6

Salad heart from the charcoal grill
6

Potato from the charcoal grill
6

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Desserts
Ricotta and persimmon duplings
12

Pear and chocolate
12

Lemon and almonds
12

Hazelnut and oil
12

Homemade ice creams and sorbets, flavour by choice
3,50

Fine cheese selection "Degust"
16