À la carte menu
APPETIZERS
Beef tartar from Renon, marinated egg yolk and red onion
19
Red prawn tartar and asparagus salad
19
Burrata cheese from South Tyrol and alpine radicchio
12
Crab & Citrus
18
Potato and truffle
14
Mixed herbs salad and garden vegetables
10
FIRST COURSES
Spaghetti alla Chitarra with Tuscan tomato sauce
14
Linguine "Benedetto Cavalieri", clams and snow peas
17
Mountain saffron risotto, alp butter and veal marrow bone
16
Rye ravioli, goat cheese and red turnip
16
Wild garlic velouté and crispy codfish
14
Egg tagliolini and black truffle
20
MAIN COURSES
Pork belly, risina beans and farmer's potatoes
26
Beef fillet, crispy polenta, celeriac fondue and black truffle
32
Potato pave, vegetables and crème fraîche
24
Red mullet, carrots and dashi
30
Peter´s fish and asparagus
32
DESSERTS
Apple Tarte Tatin and vanilla ice cream
10
Chocolate and red berries
10
Hazelnut and coffee
10
Variation of house sorbets (wild strawberry, lemon, pear, apple, almond)
10
Fine cheese selection from „Degust“ with chutney and mustard
16