MENÙ

The Mastro Giovanni platter

Jambum di Masera, Salame, Mortadella Ossolana, Lumbar and Lard, Pancetta, Lardo with herbs Brisaola Ossolana, Coppa with herbs

Antipasto Tris

• Pig’s head salami
• Pig’s cheek with rosemary
• Pork fillet with herbs

Game selection

Plate of cured game meats: deer, chamois, wild boar, roe deer and duck breast, depending on seasonal availability

GNOCCHI ALL’ANTICA OSSOLANA

Pasta made from chestnut and pumpkin flour, seasoned with roast sauce and local melted cheese

RAVIOLI or AGNOLOTTI

Depending on seasonal availability served with Venison sauce, Ragù del Divin sauce (made with salami paste), Porcini mushrooms, Asparagus, Pumpkin cream, Radicchio

SOUPS AND BROTHS

Made to the ancient recipes of Nonna Mari

RISOTTI

• Porcini mushrooms
• Prunent (red wine from Ossola)
• Grana cheese and Lard
• Strawberry

A dish served on a heated soapstone, on which pork fillet and loin can be cooked directly at the table. This is a meat that is free from fat and cholesterol, which is well suited to the modern-day diet, maintaining good levels of softness and flavour thanks to the cooking method

Ribeye steak, 1.5 – 1.7 kg of female “Piemonte” Fassona beef, matured for a minimum of 20 days, grilled by the “grill-vapor” method

GRILLED MEATS

• Lamb ribs
• Sliced beef steak
• Sliced beef steak with mushrooms
• Piemonte beef
• Slow cooked crispy pork ribs

OTHER SPECIALITIES

• Beef fillet with Bettelmatt cheese
• Beef fillet with nuts and honey
• Piemonte beef sirloin with caramelised red onions
• Pork fillet with caramelised apples and port
• Vension ribs in grappa
• Saddle of lamb with selected herbs au gratin
• Duck breast with apricots cooked at low temperature

Veal loin chop – Coda di Reale – Lamb – Sausage- Lombatello – Salamini – Coppa/Ribs – “ideal for 2 people”

Fish from the lake depending on the catch available

• Grilled
• Baked
• With butter and sage

Salmon from the Far Oer islands, selected by Claudio Cerati

• Grilled with orange sauce
• With sesame and soy sauce

• Roast potatoes
• Green or mixed salad
• Steamed seasonal vegetables
• Small selection of grilled vegetables

• Formazzina Tometta cheese with grilled pear and honey
• Bettelmatt cheese omelette
• Nettle omelette
• Ossola style steak tartare with crispy egg
• Carpaccio di manzo (raw beef) with pears and Bettelmatt cheese reserve flavoured with honey
• Bettelmatt cheese Strudel
• Ricotta cheese and Courgette tart flavoured with citrus fruits
• Platter of grilled vegetables with delicate sauce
• Smoked goose breast with celery and apple

We offer a selection of Ossola cheeses, depending on production and the season: Fresh Caprini, Mature Caprini, Flavoured Robiole, Creamy or matured Pecorini, Tome from the lower Ossola valley, Cistellino, Grasso d’Alpe and Bettelmatt

The typical local menu is offered comprising our traditional dishes, which will vary according to seasonal availability.

The typical local menu includes:

• • 1 starter
  • 2 first courses
  • 2 main courses
  • Dessert and coffee

€ 55,00 for person excluding beverages.