A walk among the flavors of our valley
Tagliere Misto
Mixed platter with Aosta Valley cured meats and cheeses from Fromagerie Haut Val D'Ayas accompanied by homemade jams and honey
20.00
Tagliere Salumi valdostani
A selection of Aosta Valley charcuterie boards from our kitchen
21.00
Tagliere di Formaggi
Cheese platter from Fromagerie Haut Val D'Ayas accompanied by homemade jams and honey
18.00
Tagliere Saint Marcel con frittelle di mele fatte in casa
Saint Marcel raw ham platter with homemade apple fritters.
22.00
A walk among the flavors of our valley
Tagliere Misto
Mocetta, Lardo di Arnad, Jambon saint Marcel, salame Boudin, salame Barbabietola, 4 formaggi della Fromagerie d'Ayas.
20.00
Tagliere Salumi
Selezione di boudin, barbabietola, classico, Mocetta, prosciutto crudo Saint Marcel, lardo d’Arnad, con miele di tarassaco, castagne al miele e marmellate home made.
21.00
Tagliere Formaggi
Selezione di 5 formaggi della Fromagerie D'Ayas, Miele di Tarassaco Miele, marmellate homemade.
22.00
Tagliere Prosciutto Saint Marcel con mele caramellate
22.00
A walk among the flavors
of our valley
Tagliere Misto
Mixed platter with Aosta Valley cured meats and cheeses from Fromagerie Haut Val D'Ayas accompanied by homemade jams and honey
20.00
Tagliere Salumi valdostani
A selection of Aosta Valley charcuterie boards from our kitchen
21.00
Tagliere di Formaggi
Cheese platter from Fromagerie Haut Val D'Ayas accompanied by homemade jams and honey
18.00
Saint Marcel con frittelle di mele fatte in casa
Saint Marcel raw ham platter with homemade apple fritters.
22.00
Lingua al Verde
Green tongue, a dish from our family's ancient traditions, with homemade seed crackers and Brusson potato salad.
18.00
Fagottino di Cavolo Verza
Savoy cabbage parcel filled with Blue d'Aoste cheese on a chestnut cream and fruit bread
14.00
Flan di asparagi
asparagus flan with gessato fondue
16.00
Seupa à la Vapelenentse
Savoy cabbage soup, black cabbage, Fontina DOP, toma cheese, brown and white bread, vegetable broth.
14.00
Lingua al Verde
Green tongue, a dish from our family's ancient traditions, with homemade seed crackers and Brusson potato salad.
18.00
Fagottino di Cavolo Verza
Savoy cabbage parcel filled with Blue d'Aoste cheese on a chestnut cream and fruit bread
14.00
Flan di asparagi e gessato d'Ayas
asparagus flan with gessato fondue
16.00
Seupa à la Vapelenentse
Savoy cabbage soup, black cabbage, Fontina DOP, toma cheese, brown and white bread, vegetable broth.
14.00
Gnocchi fatti in casa
Home made Pumpkin gnocchi with Fromagerie Haut Val d'Ayas butter, sage, and Gessato d’Ayas cheese.
16.00
Chestnut gnocchi with Bleu d'Aoste fondue
16.00
Brusson potato gnocchi with venison ragu and blueberries
18.00
Polenta alla valdostana
Traditional polenta gratinated in the oven with Fontina DOP.
14.00
Guancia di manzo
Beef cheek cooked at low temperature served with side dish of the day.
28.00
Cervo in Civet
Slow-cooked venison in civet in red wine, with the addition of vegetables, spices and a touch of chocolate served with side dish of the day.
22.00
Salsiccia al Nebbiolo Picotendro
Sausage cooked in Donnas Picotendro Nebbiolo wine served with side dish of the day.
18.00
Our meats are accompanied by the side dish of the day. Ask us which one we've prepared for you.
Desserts
Sinfonia di cioccolato
Shortcrust pastry tart, homemade orange jam, 70% dark chocolate nibbles, milk chocolate mousse, grated gianduia, orange zest and mint leaves.
12.00
Noire aux pommes
Homemade cake with chocolate, Rennet apples, and amaretti biscuits, served with Fiocca, a grappa-flavored cream.
10.00
Tiramisù homemade.
8.00
Torta di mele renette
8.00
Crostata ai mirtilli
Tart with blueberries and hand-whipped cream
8.00
Semifreddo al pane nero
Semifreddo with black bread and chocolate served with warm berries
12.00
Strudel Altitude
Single portion with shortcrust pastry, Renetta Valdostana apple, raisins, cinnamon, served with custard and hand-whipped cream.
12.00
Coppa Gelato
Fior di late ice cream with muscovado apples and mint
8.00
