Da Roberto Inverno
LA CUCINA CONSIGLIA
RACCOMANDAZIONI D’INVERNO
Antipasto: Porro e Schiacciata di Patate (vegi/veggie)
Kartoffelsalat mit Lauchvinaigrette und Kaviar von der Forelle
Potato salad with leek vinaigrette and trout caviar
Potato salad with leek vinaigrette and trout caviar
12,50 SFr. |
Pasta:Ravioli di Tartufo
Hausgemachte Trüffel-Ravioli mit einer Trüffel-Champignon-Füllung an
Rahmsauce
Homemade truffle ravioli filled with truffle mushroom stuffing, served in
a creamy sauce
Rahmsauce
Homemade truffle ravioli filled with truffle mushroom stuffing, served in
a creamy sauce
26,50 SFr. |
Pasta: Portafoglio da Roberto
Teigtaschen gefüllt mit Steinpilzen an einer Steinpilzrahmsauce
Puff pastry pockets filled with porcini mushrooms in a creamy porcini
sauce
Puff pastry pockets filled with porcini mushrooms in a creamy porcini
sauce
24,50 SFr. |
Carne:Filetti di Capriolo con Tris di Zucca
Rehfilet serviert mit Kürbispüree, gebratenem Kürbis und saisonalem
Gemüse an Wildjus
Venison fillets served with pumpkin purée, sautéed pumpkin and
seasonal vegetables in red wine jus
Gemüse an Wildjus
Venison fillets served with pumpkin purée, sautéed pumpkin and
seasonal vegetables in red wine jus
43,50 SFr. |
Dolce: Spaghetti di castagne
Maroni-Spaghetti
Chestnut spaghetti
Chestnut spaghetti
12,00 SFr. |