Menu and Wine Selection
#NOTORDINARYMENU
“Cuisine”
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 proposals, 2 culinary experiences:
Alla scoperta
Our menu is created by using local raw materials only 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.
- Starters
- Hot / cold cabbage and turnips, goat yogurt and cannellini beans
- Char, liquid carpione, glazed vegetables and crunch marjoram
- Main courses
- Risotto, goat toma, pumpkin wafer and liquid pomegranate
- Spaghetti Felicetti, Parmesan cream and truffle
- Second courses
- Glazed Ribs with barley malt, fermented beetroot
- Lamb chops, pumpkin cream and Borducan base
- Desserts
- Autunno ventiventuno
Bavarian chestnuts, persimmon insert and icing, buckwheat crumble and persimmon sorbet - Roller coaster
Orange blossom biscuit, almond cream, praline and natural almonds,
quince gel, infusion of orange blossom, lemon balm, verbena and almonds, mandarin sorbet
- Autunno ventiventuno
Tasting menu
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.
- Starters
- Casera Sciatt with cicory and Grumello vinegar
- Sliced bresaola from Chiavenna and local salami
- Casera Vecchio and Scimud from Bormio cheese
- Brasciadela croutons
- Main courses
- Our Pizzoccheri (traditional family recipe, for 5 generations)
- Maüsc with Bitto fondue
- Second courses
- Tzigoiner with potatoes
- Desserts
- Buckwheat cake with blueberry jam and fresh cream
- Bisciöla with vanilla cream
- Bitter liqueurs and digestives
- Coffee and cold blueberry grappa
Salumificio Colombo – Crosio della Valle; I frutti del Sasso Poiano-Caravate; Consorzio Castanicoltori del Brinzio-Brinzio; Consorzio per la Formagella de Luinese; Fattoria i Tre Pini Mornago.
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
Address
Via Fiume, 11
21046 Malnate (VA)