Multi-course menus

Like autumn—hearty, aromatic, and warm—Italian coziness.

Starters

• Crostini con Funghi Porcini
  Toasted country bread with porcini mushroom ragout, thyme, and a hint of truffle oil.

Main course

• Brasato al Barolo
  Tender beef braised in Barolo wine, served with creamy polenta and glazed root vegetables.

Dessert

• Torta di Noci e Miele
  Warm walnut cake with honey ricotta cream and caramelized pears.

Like summer—sunny flavors, light textures, and Mediterranean freshness.

Starters

• Carpaccio di Manzo
  Thinly sliced beef with arugula, Parmesan shavings, and lemon olive oil.

Main course

• Salmon fillet alla Griglia
  Grilled salmon with zucchini vegetables and tomato couscous

Dessert

• Tartufo Bianco e Fragole
  Homemade white chocolate truffles with strawberries

Like winter – powerful, elegant, and soothing – a feast for the senses.

Starters

• Zuppa di Castagne
  Creamy chestnut soup with crostini and pancetta crunch.

Main course

• Saltimbocca di Pollo
  Chicken fillet with sage and Parma ham, served with gnocchi in sage butter and radicchio vegetables.

Dessert

• Tiramisù al Cioccolato Fondente
  Dark chocolate tiramisu with espresso syrup and roasted hazelnuts.

Like spring—fresh, light, and aromatic

Starters

• Asparagus alla Milanese
  Green and white asparagus on parmesan foam with poached egg and truffle oil

Main course

• Risotto con Piselli e Gamberi
  Creamy risotto with fresh peas, fried shrimp, and mint pesto

Dessert:

• Panna Cotta al Limone
  Lemon panna cotta with candied citrus slices and pistachio crumble

Select the individual dishes for the menu from the autumn dishes yourself:

Starters

• Crostini with porcini mushroom ragout
• Cream of pumpkin soup with amarettini
• Beetroot carpaccio with goat cheese

Vegetable side dishes

• Roasted pumpkin slices with sage
• Oven-roasted beetroot with balsamic vinegar
• Swiss chard in garlic olive oil

Fish dishes

• Cod with tomato and olive crust
• Risotto with green asparagus and saffron
• Grilled octopus

Meat dishes

• Brasato al Barolo (braised beef)
• Wild boar ragout
• Chicken leg with chestnuts

Side dishes

• Sweet potato mash
• ⁠Gnocchi in Parmesan cream sauce
• ⁠Potato gratin

Salads

• Lamb’s lettuce with roasted nuts & goat cheese
• Warm lentil salad with pancetta
• Pumpkin and arugula salad with Parmesan
  

Desserts

• Chestnut cream with chocolate chips
• Apple tiramisu with cinnamon
• Nut cake with grappa cream

Select the individual dishes for the menu from the summer dishes yourself:

Starters

• Beef carpaccio with rocket and Parmesan cheese
• Caprese salad with buffalo mozzarella and basil oil
• Grilled antipasti vegetable platter

Vegetable side dishes

• Ratatouille alla Siciliana
• Fried eggplant with tomato & capers
• Grilled bell peppers with garlic oil

Fish dishes

• Grilled sea bream stuffed with lemon and herbs
• Calamari alla Griglia
• Tuna steak with olive and tomato relish

Meat dishes

• Grilled sausage
• Beef fillet with herb crust
• Picatta Al Pollo Chicken breast with Parmesan and egg breadcrumbs

Side dishes

• Herb risotto
• ⁠Tagliatelle in sage butter
• ⁠Fragrant rice with orange and thyme

Salads

• Insalata Caprese with colorful tomatoes
• Pasta salad with pesto and mozzarella
• Melon and fennel salad with prosciutto

Desserts

• Tartufo with Amarena cherries
• Limoncello sorbet with sweet basil sauce
• Tiramisu made with Lotus cookies

Select the individual dishes for the menu from the winter dishes yourself:

Starters

• Zuppa di Porri e Patate (leek and potato soup)
• Polenta crostini with gorgonzola and walnuts
• Bresaola with mushrooms and ciabatta croutons

Vegetable side dishes

• Savoy cabbage with bacon
• Roasted carrots with ricotta & thyme
• Black salsify in cream sauce

Fish dishes

• Salmon fillet in orange sauce
• Stockfish with rosemary potatoes
• Monkfish in saffron foam

Meat dishes

• Ossobuco alla Milanese
• Venison ragout with porcini mushrooms
• Turkey breast in Marsala sauce

Side dishes

• Truffled mashed potatoes
• ⁠Bean cassoulet
• ⁠Baked sweet potatoes with pine nuts and sun-dried tomatoes⁠

Salads

• Radicchio with orange segments & walnuts
• Chicory with apple and balsamic vinegar
• Warm potato salad with capers & parsley

Desserts

• Zabaione with Marsala
• Chocolate panna cotta
• Baked figs with ricotta

Select the individual dishes for the menu from the springtime dishes yourself:

Starters

• Asparagus with prosciutto, parmesan foam, and arugula
• Crostini with pea and ricotta cream
• Vitello Tonnato

Vegetable side dishes

• Spring vegetables with olive oil & herbs
• Fried zucchini with mint
• Fennel vegetables with orange zest

Fish dishes

• Pan-fried sea bass with lemon salsa
• Salmon fillet on zucchini carpaccio
• Seafood risotto

Meat dishes

• Veal saltimbocca with sage
• Chicken breast with artichoke ragout
• Rack of lamb with rosemary crust

Side dishes

• Creamy polenta
• ⁠Baked rosemary potatoes
• ⁠Baked potatoes

Salads

• Colorful asparagus salad with strawberries and balsamic vinegar
• Arugula salad with Parmesan cheese and pine nuts
• Tomato carpaccio with capers and basil

Desserts

• Lemon panna cotta with mint
• Strawberry tiramisu in a glass
• Ricotta and honey mousse with pistachios