The kitchen is open from 12 a.m. to 3 p.m. and 7 p.m. to 11 p.m.

STARTERS

Home-smoked duck Carpaccio, fresh spinach, melon tartare and blueberry sauce CHF 22. –

Nizzarda’ style hand-cut Suisse beef tartare, (seasoned with quail egg, anchovies in oil, red onions, green beans and violet potatoes) CHF 32. –

Salmon, tuna and sword fish smoked by ourselves CHF 28. –

Caprese salad (Mozzarella di Bufala campana DOP ©, tomatoes et fresh basil) CHF 19. –

Warm seafood salad with shrimps, cuttlefish, octopus, mussels clams, fennels, tomatoes and zucchini CHF 28. –

Fresh anchovies and potatoes pie, asparagus, hazelnuts, on peppers bittersweet sauce CHF 25. –

Antipasto Monna Isa – Our selection of salami and cheese, different whims along with our chef caprice CHF 28. –

Home Salad CHF 14. –

FIRST COURSES

Gragnano’s artisanal Maccheroni with vegetarian carbonara asparagus sauce CHF 32. –

Homemade Ravioli stuffed with goat cheese, mint and zucchini, served with ‘Datterino’ tomatoes sauce and eggplant sauce CHF 35. –

Homemade red small Gnocchi with homemade smoked mozzarella sauce, homemade basil Pesto and 24 month-old Parmigiano Reggiano waffle CHF 32. –

Risotto with red beet, Gorgonzola DOP © cheese, slivered almonds CHF 35. –

Allo Scoglio’ black ravioli filled with cuttlefish (served with stir-fry squid, shrimps, clams, mussels, with red and yellow tomatoes) CHF 45. –

Pistachio crust Rice ‘Arancino’ with grouper sauce CHF 32. –

Gragnano’s artisanal Paccheri with cherry tomatoes sauce, capers, ‘Taggiasche’ olives, eggplants served on tuna tartare CHF 43. –

SECOND COURSES

Milanese style veal ‘Elephant Ear’ (about 300 gr veal chop) with French fries CHF 58. –

Grilled Swiss flank steak (250 gr) with rocket salad, cherry tomatoes, flakes of 30 months-old Parmigiano Reggiano Vacche Rosse CHF 42. –

Vitello Tonnato’ veal with steamed potatoes (Thin slices of cold veal round steak garnished with a sauce made of tuna in oil and capers) CHF 48. –

Grilled fish with season salad (squid, swordfish, octopus, shrimp) CHF 49. –

Squid ink breaded Codfish, extra virgin olive oil potatoes quenelle and ‘Pappaccelle Napoletane’ CHF 39. –

Dipped in low temperature oil Sea-bass Filet, vegetables salade, sauce with tomato paste, Cetara’s anchovies colatura and Orbetello’s Bottarga CHF 49. –

Spelt salad with homemade pistachio pesto, fennels, red onion and three-pepper-flavoured scallops CHF 30. –

Sicilian eggplant caponata on homemade toast CHF 29. –

DESSERTS

Cheese Selection CHF 23. –

Selection of Parmigiano Reggiano Vacche Rosse aged for 24, 30, 40 months with drops of balsamic vinegar of Reggio Emilia aged for 12, 18 and 25 years CHF 26. –

Coda d’aragosta stuffed with Chantilly cream CHF 16. –

Homemade Tiramisu CHF 12. –

Strawberry’s Parfait, Lemon Curd, meringue, blueberry sponge cake CHF 14. –

Decomposed ‘’Diplomatic’’ cake CHF 12. –

Homemade ice-cream CHF 12. –

Homemade fruits salad CHF 12. –

Café gourmand CHF 14. –

Water:
0,75L
0,5 L

Provenienza
Beef: Svizzera
Chicken: Svizzera e Francia
Fish: Fournisseur Lucas, Genève