리스토란테 비스트로

Beef Carpaccio Chanterelle mushrooms, Parmesan foam, rosemary hazelnuts

Courgette Flowers filled with ewe’s milk ricotta cheese and artichokes

Langhirano cured Ham, puntarelle chicory, chickpea flour cake

Chimichurri Calamari, lentil soup, green celery

Oven-baked king prawns and scallops, Jerusalem artichoke, sprouts, sweet ‘nduja emulsion

Pumpkin risotto with black truffle and Robiola cheese from Roccaverano

Ravioli filled with wild Porcini mushroom with lemon potato cream

Squid ink tagliolini noodles with sea urchins, mussels, and focaccia crumble

Saffron potato dumplings with ossobuco ragout and gremolata

Black cabbage, grass pea and vegetable soup with parmesan cheese croutons

Glazed duck breast, savoy cabbage, pomegranate, traditional Modena balsamic vinegar

Beef fillet with London butter, wild mushrooms, potatoes, red wine and tarragon sauce

Rabbit leg stuffed with shallots, vegetable fricassee, dried apricots

Milanese-style veal cutlet coated in breadcrumbs, paprika potatoes, raddish salad

Salmon with fennel, orange, black olives and candied lemon

Slow-cooked cod loin, truffle potatoes, puntarelle chicory

Tiramisù with chocolate shavings

“Miascia”(traditional pudding) with honey and walnuts, served with ice cream and red berry coulis

Hazelnut parfait, candied orange, mandarin syrup

Cheesecake with spiced wine-poached pears

Oat and fruit crumble with vanilla ice cream

Beef Carpaccio, Shiitake mushrooms, Parmesan foam, rosemary hazelnuts

Courgette Flowers filled with ewe’s milk ricotta cheese and artichokes

Langhirano cured Ham, puntarelle chicory, chickpea flour cake

Chimichurri Calamari, lentil soup, green celery

Oven-baked king prawns and scallops, Jerusalem artichoke, sprouts, sweet ‘nduja emulsion

Pumpkin risotto with black truffle and Robiola cheese from Roccaverano

Ravioli filled with artichokes and lighly smoked ricotta cheese, potato cream and lemon

Squid ink tagliolini noodles with sea urchins, mussels, and focaccia crumble

Saffron potato dumplings with ossobuco ragout and gremolata

Winter vegetable and legume soup with parmesan cheese croutons

Glazed duck breast, savoy cabbage, pomegranate, traditional Modena balsamic vinegar

Beef fillet with London butter, wild mushrooms, potatoes, red wine and tarragon sauce

Rabbit leg stuffed with shallots, vegetable fricassee, dried apricots

Milanese-style veal cutlet coated in breadcrumbs, paprika potatoes, raddish salad

Salmon with fennel, orange, black olives and candied lemon

Slow-cooked cod loin, truffle potatoes, puntarelle chicory

Tiramisù with chocolate shavings

“Miascia”(traditional pudding) with honey and walnuts, served with ice cream and red berry coulis

Hazelnut parfait, candied orange, mandarin syrup

Cheesecake with spiced wine-poached pears

Oat and fruit crumble with vanilla ice cream

Beef Carpaccio Chanterelle mushrooms, Parmesan foam, rosemary hazelnuts

Courgette Flowers filled with ewe’s milk ricotta cheese and artichokes

Langhirano cured Ham, puntarelle chicory, chickpea flour cake

Chimichurri Calamari, lentil soup, green celery

Oven-baked king prawns and scallops, Jerusalem artichoke, sprouts, sweet ‘nduja emulsion

Pumpkin risotto with black truffle and Robiola cheese from Roccaverano

Ravioli filled with wild Porcini mushroom with lemon potato cream

Squid ink tagliolini noodles with sea urchins, mussels, and focaccia crumble

Saffron potato dumplings with ossobuco ragout and gremolata

Black cabbage, grass pea and vegetable soup with parmesan cheese croutons

Glazed duck breast, savoy cabbage, pomegranate, traditional Modena balsamic vinegar

Beef fillet with London butter, wild mushrooms, potatoes, red wine and tarragon sauce

Rabbit leg stuffed with shallots, vegetable fricassee, dried apricots

Milanese-style veal cutlet coated in breadcrumbs, paprika potatoes, raddish salad

Salmon with fennel, orange, black olives and candied lemon

Slow-cooked cod loin, truffle potatoes, puntarelle chicory

Tiramisù with chocolate shavings

“Miascia”(traditional pudding) with honey and walnuts, served with ice cream and red berry coulis

Hazelnut parfait, candied orange, mandarin syrup

Cheesecake with spiced wine-poached pears

Oat and fruit crumble with vanilla ice cream

Beef Carpaccio, Shiitake mushrooms, Parmesan foam, rosemary hazelnuts

Courgette Flowers filled with ewe’s milk ricotta cheese and artichokes

Langhirano cured Ham, puntarelle chicory, chickpea flour cake

Chimichurri Calamari, lentil soup, green celery

Oven-baked king prawns and scallops, Jerusalem artichoke, sprouts, sweet ‘nduja emulsion

Pumpkin risotto with black truffle and Robiola cheese from Roccaverano

Ravioli filled with artichokes and lighly smoked ricotta cheese, potato cream and lemon

Squid ink tagliolini noodles with sea urchins, mussels, and focaccia crumble

Saffron potato dumplings with ossobuco ragout and gremolata

Winter vegetable and legume soup with parmesan cheese croutons

Glazed duck breast, savoy cabbage, pomegranate, traditional Modena balsamic vinegar

Beef fillet with London butter, wild mushrooms, potatoes, red wine and tarragon sauce

Rabbit leg stuffed with shallots, vegetable fricassee, dried apricots

Milanese-style veal cutlet coated in breadcrumbs, paprika potatoes, raddish salad

Salmon with fennel, orange, black olives and candied lemon

Slow-cooked cod loin, truffle potatoes, puntarelle chicory

Tiramisù with chocolate shavings

“Miascia”(traditional pudding) with honey and walnuts, served with ice cream and red berry coulis

Hazelnut parfait, candied orange, mandarin syrup

Cheesecake with spiced wine-poached pears

Oat and fruit crumble with vanilla ice cream

Beef Carpaccio Chanterelle mushrooms, Parmesan foam, rosemary hazelnuts

Courgette Flowers filled with ewe’s milk ricotta cheese and artichokes

Langhirano cured Ham, puntarelle chicory, chickpea flour cake

Chimichurri Calamari, lentil soup, green celery

Oven-baked king prawns and scallops, Jerusalem artichoke, sprouts, sweet ‘nduja emulsion

Pumpkin risotto with black truffle and Robiola cheese from Roccaverano

Ravioli filled with wild Porcini mushroom with lemon potato cream

Squid ink tagliolini noodles with sea urchins, mussels, and focaccia crumble

Saffron potato dumplings with ossobuco ragout and gremolata

Black cabbage, grass pea and vegetable soup with parmesan cheese croutons

Glazed duck breast, savoy cabbage, pomegranate, traditional Modena balsamic vinegar

Beef fillet with London butter, wild mushrooms, potatoes, red wine and tarragon sauce

Rabbit leg stuffed with shallots, vegetable fricassee, dried apricots

Milanese-style veal cutlet coated in breadcrumbs, paprika potatoes, raddish salad

Salmon with fennel, orange, black olives and candied lemon

Slow-cooked cod loin, truffle potatoes, puntarelle chicory

Tiramisù with chocolate shavings

“Miascia”(traditional pudding) with honey and walnuts, served with ice cream and red berry coulis

Hazelnut parfait, candied orange, mandarin syrup

Cheesecake with spiced wine-poached pears

Oat and fruit crumble with vanilla ice cream

Beef Carpaccio, Shiitake mushrooms, Parmesan foam, rosemary hazelnuts

Courgette Flowers filled with ewe’s milk ricotta cheese and artichokes

Langhirano cured Ham, puntarelle chicory, chickpea flour cake

Chimichurri Calamari, lentil soup, green celery

Oven-baked king prawns and scallops, Jerusalem artichoke, sprouts, sweet ‘nduja emulsion

Pumpkin risotto with black truffle and Robiola cheese from Roccaverano

Ravioli filled with artichokes and lighly smoked ricotta cheese, potato cream and lemon

Squid ink tagliolini noodles with sea urchins, mussels, and focaccia crumble

Saffron potato dumplings with ossobuco ragout and gremolata

Winter vegetable and legume soup with parmesan cheese croutons

Glazed duck breast, savoy cabbage, pomegranate, traditional Modena balsamic vinegar

Beef fillet with London butter, wild mushrooms, potatoes, red wine and tarragon sauce

Rabbit leg stuffed with shallots, vegetable fricassee, dried apricots

Milanese-style veal cutlet coated in breadcrumbs, paprika potatoes, raddish salad

Salmon with fennel, orange, black olives and candied lemon

Slow-cooked cod loin, truffle potatoes, puntarelle chicory

Tiramisù with chocolate shavings

“Miascia”(traditional pudding) with honey and walnuts, served with ice cream and red berry coulis

Hazelnut parfait, candied orange, mandarin syrup

Cheesecake with spiced wine-poached pears

Oat and fruit crumble with vanilla ice cream

Beef Carpaccio, Shiitake mushrooms, Parmesan foam, asparagus

Courgette Flowers filled with ewe’s milk ricotta cheese and artichokes

Langhirano cured Ham, Zincarlin cheese, chickpea flour cake

Phyllo pastry strudel with vegetables and smoked cheese, red pepper emulsion

Oven-baked king prawns, aubergine humus, olives, candied cherry tomatoes

Risotto with green asparagus, herbs and Robiola cheese from Roccaverano

Ravioli filled with artichokes and lightly smoked ricotta cheese, pea cream and lemon

Double-egg yolk tagliolini noodles with smoked trout, potato and rosemary cream

Saffron potato dumplings with ossobuco ragout and gremolata

Vegetable soup, watercress, parmesan cheese crouton

Cover charge per person

Glazed duck breast with maple syrup, caramelized endive, traditional Modena balsamic vinegar

Beef fillet with London butter, asparagus, red wine sauce

Roast sea bass, baby spinach, chickpea cream, pumpkin seed oil

Milanese-style veal cutlet coated in breadcrumbs, paprika potatoes, aromatic salad

Salmon, broccoli, black olives and candied lemon

Slowly-cooked cod loin, truffle potatoes, spring onions and snow peas

Tiramisu with chocolate shavings

"Miascia"(traditional pudding), served with ice cream and red berry coulis

Raspberry parfait, white chocolate and pistachio crumble

Cheesecake with fresh strawberries and mint

Oat and fruit crumble with vanilla ice cream