Menu and Wine Selection
#NOTORDINARYMENU
#NOTORDINARYMENU
Synonymous with nutrition, the term “cuisine” it is essentially a cultural fact in the broadest sense of the term; in fact, since ancient times we have evidence of a “cult of the table”, rich in traditions typical of peasant civilization that in their poor cuisine they have transferred the humility and goodness of an original simplicity that has helped to highlight, in addition to the nutritional value, the art of looking after the well-being of the person.
Our menu is created by using local raw materials and respecting the seasonal cycle. That’s how our dishes come and why they can bring you back to ancient flavors and scents to awaken distant memories.
Roast Beef & Celery
Sirloin of beef from Azienda Agricola Bergamo, three-pepper emulsion, grappa-scented iced celery, celery air, and beef reduction.
Blossoming Risotto
Fine herb risotto finished with goat ricotta from Casale Roccolo, whipped lake trout, fermented red currants, balsamic gel, and rose powder from Azienda Agricola FLOE.
Quail
Larded quail saltimbocca, summer truffle, fennel textures, escarole gel, pickled apricot two ways, and zucchini flan.
A Morning Memory – Bread, Butter & Jam
Frozen cream cheese with goat robiola from Casale Roccolo, rose jelly and wild blackberry jam from Azienda Agricola FLOE, toasted brioche.
Typical Valtellina Menu
Our menu is created by using local raw materials only and respecting the seasonal cycle. That’s how our dishes all come and why they can bring you back to ancient flavors and scents to awaken distant memories.
La Slinzega
Small bresaola, with an intense and slightly spicy flavor.
Maüsch with Bitto Fondue
Buckwheat pasta filled with green beans, potatoes, Casera cheese, and Bitto cheese.
The Classic Tzigoiner
Thinly sliced beef, rolled onto a large wooden spit and cooked on a stone griddle (piöda).
1848 Roe Deer Fillet
With piöda fruit, Brussels sprouts, polenta, and red currant sauce.
Trilogy of Natural Sorbets
We thank the following companies who work with passion and love every day providing us with excellent raw materials:
Salumificio Colombo, Crosio della Valle/I Frutti del Sasso Poiano, Caravate
Azienda Agricola NuOvo, Arcisate /Casale Roccolo, Binago/ Azienda Agr. Bergamo, Cantello
Azienda agricola FLOE, Bregnano/ Pastificio Baradello, Colverde
Il Roccolo, Vegonno/ Azienda Agricola Catella, Cantello
Our dining room staff is always available for any information on the raw materials and the techniques used in the preparation of our dishes.
Guests are kindly requested to communicate any food allergy and the need to consume specific foods free of allergic substances.
Our dishes may contain the following allergenic substances:
Cereals containing gluten, Eggs and egg-based products, Soybeans and soy-based products, Milk and milk-based products, Sulfur dioxide and sulphites, Nuts, Celery and celery-based products, Peanuts-based products, Mustard and mustard-based products, Seeds and sesame-based products