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food

Tourist menu only for lunch (10)

	ENTREE: axes of typical salami with chestnuts * with native honey mixed salami consisting of: salami, boudin, lard, mocetta, speck and chestnuts
	Entree: seared round with herbs with tuna sauce and fried capers
	First course: risotto with porcini mushrooms *
	First course: aosta valley polenta tanning
	Second dish: veal carbonade with polenta
	SECOND COURSE: stewed sausage with polenta
	ENTREE: salted meat tartare with rocket and parmesan
	One-course menu one course meal (excluding drinks) Price 15.00 €
	Two-course menu two courses of your choice from the tourist menu (excluding drinks) Price 20.00 €
	Three-course menu Entree of the day + a first course + a second course (excluding drinks) Price 25.00 €

Your dinner menu (10)

	First course: plin filled with salami paste, borlotti cream and red wine reduction
	First course: polenta tanning
	First course: tagliolini with cherry tomatoes confit, basil and lard
	First course: risotto with goat cheese, broad beans and chives
	First course: saffron pappardelle with white lamb ragout
	Second course: valdostan escalope
	Second dish: sliced beef with liver foam
	Rack of lamb in herb bread crust
	Second dish: char fillet in juniper cooking oil
	SECOND DISH: zucchini, seiras, whipped lemon sauce with wild herbs and land of olives

The a la carte menu (17)

	ENTREE: axes of Aosta Valley cold cuts with native honey chestnuts * Price 14.00 €
	ENTREE: seared veal sirloin with herbs with avocado and cherry tomatoes Price 14.00 €
	ENTREE: beef steak with knife cream of burrata cheese with basil and fried aubergines Price 16.00 €
	ENTREE: our freshwater fish * in carpione marinated by the Chef White carp trout, red carp carp, balsamic eel carp, lemon marinated pike, pink pepper marinated char Price 16.00 €
	ENTREE: vegetable carpaccio on escarole cream and currant dressing Price 14.00 €
	FIRST COURSE: plin streaked with ricotta and boudin sautéed with butter and sage Price 15.00 €
	FIRST COURSE: polenta tanning Price 14.00 €
	FIRST COURSE: tagliolini * with confit cherry tomatoes, basil and lard Price 15.00 €
	FIRST COURSE: risotto with goat cheese, broad beans and chives Price 15.00 €
	FIRST COURSE: saffron pappardelle * with white lamb ragout Price 16.00 €
	Second dish: sliced beef with liver foam Grilled sirloin served with liver foam Price 22.00 €
	Second course: rack of lamb in a herb-flavored bread crust Price 20.00 €
	SECOND COURSE: char fillet * in juniper cooking oil Price 20.00 €
	SECOND DISH: zucchini, serais, whipped lemon sauce with wild herbs and land of olives Price 18.00 €
	Second course: valdostan escalope Price 20.00 €
	BUFFET SALAD Price 5.00 €
	Covered Price 2.00 €

Homemade desserts by the chef (11)

	Creme caramel cream cooked with caramel Price 6.00 €
	Piedmontese bonet chocolate pudding with amaretti and baked marsala Price 6.00 €
	Panna cotta cream-based dessert accompanied by berries, or chocolate, or caramel Price 6.00 €
	Homemade meringue meringue with chantilly cream accompanied with berries, or chocolate, or caramel Price 8.00 €
	Soft heart pie with peaches and malvasia amaretti Price 8.00 €
	Shortcrust pastry, white chocolate mousse, mint and genepy Price 8.00 €
	Goat cheese panna cotta flavored with thyme, crunchy with native dandelion honey and blueberries Price 8.00 €
	Aosta Valley tiramisu mascarpone cream blown with siphon with Aosta Valley coffee and accompanied by sweet bread with drie... Price 8.00 €
	Pineapple carpaccio with ice cream thinly sliced pineapple and marinated in star anise sugar syrup accompanied by cream ice cream Price 6.00 €
	Tamarind ice cream with whipped cream Price 6.00 €
	Sambuca with fly coffee shortcrust pastry, sambuca cream, dark chocolate mousse and marinated pears in mulled wine Price 8.00 €

drinks

Valdostan red wines (22)

	Grosjeans doc turrets Grape variety: Petit Rouge (80%), together with Vien de Nus, Fumin and Cornalin 20% Notes: It has a ... Price 22.00 €
	Cave Des Onze Comunes turrets Vines: Petit rouge: 75% Vien de Nus, Cornalin and Premetta: 25% Color: ruby red tending to garnet wi... Price 20.00 €
	375ml Cave Des Onze Comunes turrets Vines: Petit rouge: 75% Vien de Nus, Cornalin and Premetta: 25% Color: ruby red tending to garnet wi... Price 12.00 €
	Doc les crets turrets Vines: Petit Rouge 70%, indigenous grapes (Mayolet, Cornalin, Fumin) 30% red. Vinification: fermenta... Price 24.00 €
	Upper turrets Les Cretes Grape variety: Petit Rouge 70%, Cornalin, Fumin and Mayolet 30%. Vinification: destemming of the gra... Price 32.00 €
	Upper turrets Les Cretes 375 ml Grape variety: Petit Rouge 70%, Cornalin, Fumin and Mayolet 30%. Vinification: destemming of the gra... Price 15.00 €
	Fumin doc grosjeans Grape variety: 100% fumin Vinified with its yeasts in wooden vats with 3-4 punching down daily for 1... Price 30.00 €
	375 ml fumin doc grosjeans Grape variety: 100% fumin Vinified with its yeasts in wooden vats with 3-4 punching down daily for 1... Price 15.00 €
	Fumin doc Les Cretes Grape variety: red, 100% Fumin. Vinification: destemming of refrigerated grapes, 12-day fermentation... Price 34.00 €
	Fumin cave des onze municipality Grape variety: 100% fumin Vinification The refinement in small-capacity wooden barrels continues for... Price 24.00 €
	Gamay doc Istitut Agricole Regional Grape variety: Gamay (100%) Vinification: The grapes harvested in the third decade of September were... Price 24.00 €
	Gamay doc Cave des onze municipality Grape variety: Gamay 100% organoleptic notes: Color: ruby red with garnet reflections with aging. Sm... Price 22.00 €
	Gamay doc Grosjeans Grape variety: 100% gamay Pure gamay for this well-balanced wine, with a bright ruby red color, with... Price 28.00 €
	Gamay doc Grosjeans 500 ml Grape variety: 100% gamay Pure gamay for this well-balanced wine, with a bright ruby red color, with... Price 16.00 €
	Cornalin doc Istitut Agricole Regional Grape variety: Cornalin (100%) Vinification: The grapes harvested in the third decade of September w... Price 27.00 €
	Pinot Noir Les Cretes Grape variety: red, 100% Pinot Noir (Burgundy selection) Vinification: Destemming of the refrigerate... Price 30.00 €
	Petit Rouge doc Istitut Agricol Regional Grape variety: 90% Petit rouge, and other indigenous varieties. Vinification: The grapes harvested i... Price 28.00 €
	The Sabla Grape variety: red, blend of black berry varieties Vinification Press-destemming of the grapes, 8-da... Price 26.00 €
	Syrah les crêtes Grape variety: red, 100% Syrah. Vinification: destemming of refrigerated grapes, 12-day fermentation... Price 36.00 €
	Merlot Le Merle Les Cretes Grape varieties: red, 100% Merlot. Vinification: Selection of the grapes and destemming, whole berry... Price 56.00 €
	Nebbiolo Sommet Grape variety: Nebbiolo 100% Vinification: selection of the grapes and destemming, whole berry ferme... Price 68.00 €
	Syrah Côteau la Tour syrah 100% Format1.5l Price 80.00 €

WHITE VALDOSTAN WINES (7)

	Petite Arvine doc Les Cretes Price 26.00 €
	Petite Arvine doc Les Cretes 375 ml Price 14.00 €
	Petite Arvine Fleur Les Cretes Price 34.00 €
	Chardonnay Les Cretes Price 27.00 €

ENTREE: axes of typical salami with chestnuts * with native honey

Entree: seared round with herbs with tuna sauce and fried capers

First course: risotto with porcini mushrooms *

First course: aosta valley polenta tanning

Second dish: veal carbonade with polenta

SECOND COURSE: stewed sausage with polenta

ENTREE: salted meat tartare with rocket and parmesan

One-course menu

Two-course menu

Three-course menu

First course: plin filled with salami paste, borlotti cream and red wine reduction

First course: polenta tanning

First course: tagliolini with cherry tomatoes confit, basil and lard

First course: risotto with goat cheese, broad beans and chives

First course: saffron pappardelle with white lamb ragout

Second course: valdostan escalope

Second dish: sliced beef with liver foam

Rack of lamb in herb bread crust

Second dish: char fillet in juniper cooking oil

SECOND DISH: zucchini, seiras, whipped lemon sauce with wild herbs and land of olives

ENTREE: axes of Aosta Valley cold cuts with native honey chestnuts *

ENTREE: seared veal sirloin with herbs with avocado and cherry tomatoes

ENTREE: beef steak with knife cream of burrata cheese with basil and fried aubergines

ENTREE: our freshwater fish * in carpione marinated by the Chef

ENTREE: vegetable carpaccio on escarole cream and currant dressing

FIRST COURSE: plin streaked with ricotta and boudin sautéed with butter and sage

FIRST COURSE: polenta tanning

FIRST COURSE: tagliolini * with confit cherry tomatoes, basil and lard

FIRST COURSE: risotto with goat cheese, broad beans and chives

FIRST COURSE: saffron pappardelle * with white lamb ragout

Second dish: sliced beef with liver foam

Second course: rack of lamb in a herb-flavored bread crust

SECOND COURSE: char fillet * in juniper cooking oil

SECOND DISH: zucchini, serais, whipped lemon sauce with wild herbs and land of olives

Second course: valdostan escalope

BUFFET SALAD

Covered

Creme caramel

Piedmontese bonet

Panna cotta

Homemade meringue

Soft heart pie with peaches and malvasia amaretti

Shortcrust pastry, white chocolate mousse, mint and genepy

Goat cheese panna cotta flavored with thyme, crunchy with native dandelion honey and blueberries

Aosta Valley tiramisu

Pineapple carpaccio with ice cream