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Salmone affumicato in carpaccio

Smoked Salmon Carpaccio with pink peppercorns, lemon cream, dried ginger and sunchoke chips.

Il mare incontra il lago

Delicate seafood salad with octopus, squid, mussels, clams and shrimp, served on a julienne of zucchini andcherry tomatoes, accompanied by grilled salmon trout.

Orchestra di salumi e formaggi valtellinesi

Prosciutto crudo, Valtellina Bresaola DOCG, traditional salame and coppa, served with a cocotte of Taroz (atypical Valtellina dish made with potatoes, onion, green beans, cheese and butter) and fig preserve.

Vitello tonnè in veste gourmet

Tender slices of veal with tuna sauce, garnished with caper berries.

Cestino di sciatt della valtellina su distesa erbosa di insalatina VERDE

Traditional buckwheat fritters from Valtellina, crispy on the outside and filled with melted Casera cheese at thecenter served with fresh green salad.

Panciotti gamberi e capasanta in crudaiola vegetariana

Fish-filled ravioli sautéed with Pachino cherry tomatoes, spring onion and julienned zucchini

Spaghettone della scogliera in salsa

Seafood-flavored spaghetti with squid, shrimp, mussels, clams, prawns and langoustines, with Pachino cherry tomatoes, extra virgin olive oil and parsley

Tagliatella dolcevita

Fresh egg tagliatelle in pistachio cream, with smoked Norwegian salmon

Lasagna vecchia bologna fatta in casa

Classic lasagna with premium beef ragù, IGP milk béchamel, mozzarella, and Grana Padano D.O.P.

 Cubotto di lavarello al burro aromatico con salvia e croccante Papavero

Lake whitefish fillet, sautéed in a pan with sage butter and topped with crunchy poppy seeds

Filetto di pesce persico fritto

Fried Perch fillet served on a silky borlotti bean cream, with toasted bread crumbs flavored with sweetpaprika

Fritto misto di lago

Mixed fried lake fish, lightly battered and fried with seasonal crispy vegetables

Scaloppa di salmone in semi di chia adagiato su petali di mandorle

Oven-baked salmon coated in chia seeds, served on almond petals

Tentacolo di polpo

Grilled octopus with fondant baby potatoes cooked over embers, served on a bed of seasonal mixed greensand toasted sunflower seeds

Tagliata di manzo grigliata al sale rosa dell’himalaya

Grilled Angus beef tagliata with Himalayan pink salt, rosemary, and black pepper

Ossobuco di vitello con risotto alla milanese

Traditional slow-cooked ossobuco with its reduced sauce, served on Milanese-style risotto

Costolette di agnello grigliate con erbette mediterranee

Grilled lamb chops with Mediterranean herbs, finished with aromatic salt

Filetto di manzo woronoff flambé

Beef fillet prepared Woronoff-style with cream, Worcestershire sauce, Tabasco, sweet mustard

Tagliata di manzo grigliata al sale rosa dell’himalaya

Grilled Angus beef tagliata with Himalayan pink salt, rosemary, and black pepper

Ossobuco di vitello con risotto alla milanese

Traditional slow-cooked ossobuco with its reduced sauce, served on Milanese-style risotto

Costolette di agnello grigliate con erbette mediterranee

Grilled lamb chops with Mediterranean herbs, finished with aromatic salt

Filetto di manzo woronoff flambé

Beef fillet prepared Woronoff-style with cream, Worcestershire sauce, Tabasco, sweet mustard

Tiramisù classico di tradizione italiana

Coppa di gelato artigianale

Homemade, assorted flavors

Sorbetto al limone

Semifreddo artigianale con coulis ai frutti di bosco

Artisanal semifreddo with mixed berry coulis

Soufflé al cuor caldo di cioccolato fondente

Warm chocolate fondant soufflé

Il trittico dello chef