Summer salad with peaches, fresh burrata, cashews, Parmigiano Reggiano flakes and green lemon and chilli sauce (7 - 8 - 10)

Crudités in vinaigrette or French dressing

Laveggin of traditional pizzoccheri (1 - 6 - 7)

Pea cream with herb croutons and Greek yogurt (1 - 7 - 8)

Corsican braised veal cheek, crushed mountain potatoes, black pepper and spring onion (9 - 12)

Iron-seared Piedmontese Fassona "La Granda" steak, savory potato puff pastry, summer vegetable farandole and honey sauce (7 - 9 - 12)

Home made bread, Norwegian salmon, mixed salad, soft cheese and blueberry mayonnaise (1 - 3 - 4 - 7 - 10 - 11)

Maxi toast (1 - 7)

Creamy tart with Ponte apples, wild blueberry jelly, caramelized figs and corn crumble (1 - 3 - 7)

Half affogato in a cup of hazelnuts, chocolate and coffee (1 - 6 - 8)

Seasonal fruit palette

Little sciatt of tradition (1 - 6 - 7 - 10)

Mix of vegetables fried in Valtellina rye batter (1 - 9)

Roasted pork belly with alpine cumin cabbage (7 - 8 - 10)

Egg tart with tomatoes, bresaola, cheese and chilli (3 - 7)