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

STARTERS

Swiss beef carpaccio, with valerian salad, sweet gorgonzola DOP and nuts CHF 32. –

30-months-old Parmigiano Reggiano DOP mould, cream of pumpkins, foam of mortadella and Modena balsamic vinegar CHF 32. –

Artisanal bresaola, rocket salad and shards of 40-months-old Parmigiano Reggiano DOP CHF 29. –

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

Au gratin sword fish roulade over coulis of datterino tomatoes, aubergines and onions CHF 28. –

Roasted octopus over mashed potatoes, little tomatoes confit and pepper in 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

Home made pappardelle “40 yalks” with wild boar ragout CHF 35. –

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

Barley with mushrooms, small wild game meatballs and Taleggio DOP cheese fondue CHF 32. –

Spaghetti from Gragnano with courgette, basil and caciocavallo podolico DOP cheese CHF 32. –

Linguine from Gragnano with bisque of langoustine, cream of peas and smoked mozzarella sauce CHF 45. –

Black home made tagliolini with lemon-flavoured white fish ragout (according with daily market) CHF 32. –

Home made purple potatoes gnocchi, Castelmagno DOP cheese fondue, porcini mushrooms and crispy ham CHF 38. –

SECOND COURSES

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

Lamb carré in herbal crust, two textures potatoes, bittersweet chestnuts and red wine reduction CHF 42. –

Beef fillet Barolo DOCG flavoured, savoury pie of celeriac and crispy leek CHF 52. –

Fried of squids and shrimps CHF 49. –

Sty fry bonito, season vegetables, Tropea red onion DOP en saor, tomato mayo and lemon “air” CHF 38. –

Sea bream fillet, scallop and prawn, black ink squid potatoes and juice extracted of celery, green apple and ginger 52. –

Aubergine “parmigiana” CHF 30. –

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 and syrupy black cherry CHF 16. –

Homemade Tiramisu CHF 12. –

Ricotta and pear pie CHF 15. –

Chocolate pie on cinnamon cream and whipped cream CHF 14. –

Homemade ice-cream CHF 12. –

Homemade panna cotta with red berries CHF 12. –

Café gourmand CHF 14. –

Water:
0,75L
0,5 L

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