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Terrine of sole and leeks, lettuce sauce and soy reduction ~15

Swordfish tataki with crispy sesame, fennel and orange slices ~15

Shrimp with quinoa and sweet and sour vegetables ~ 15

Aubergine pie with mountain pasture cheese, seared datterino and basil ~ 13

CBT egg with asparagus salad and bacon, parmesan crumble ~ 13

Duck fois gras, caramelized apple and brioche ~ 15

First Courses

Purple potato gnocchi with Bitto fondue, crispy cabbage and bresaola in crumbs ~12

Buffalo ricotta ravioli, asparagus and toasted pine nuts ~12

Cream of celeriac, bottarga powder and toast bread ~12

Risotto with lime and pink prawns ~12

Integrals tagliolini with escarole pesto and anchovy sauce ~12

Maccheroncini with sea bass fish ~12

Second Courses

Lamb shank in “Sassella” local wine and licorice, baked stewed roots ~ 20

Marcassin loin in a pistachio crust, caramelized apple and port sauce ~ 20

Fassona tartare, cream of celery and Sarawak pepper ~20

Slice of cod, pizzaiola sauce ~22

Spice snapper fish, steamed asparagus and pepper mayonnaise ~22

Angler fish scalopp with crispy bacon and lentil soup ~ 22

Local and Traditional Dishes

La mia Bresaola, Salumificio Sosio  ~15

Sciatt and green salad ~ 12

Pizzoccheri della Valtellina ~ 12

Sassella risotto with Casera fondue ~ 12

Bitto DOP of different years of  Bitto Valleys by Ciapponi Brothers ~ 12


Selection of cheeses ~ 10

Tiramisu with red fruits  ~ 10

Tart with chocolate and caramelized banana, creamed ~10

Creamy strawberry, almond crumble and balsamic vinegar pearls ~ 10

Semifreddo with passion fruit pralined with hazelnuts ~ 10

Apple fritters, cinnamon cream ~ 10

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