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 Jambon con frittelle di mele
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 Jambon con frittelle di mele
Saint Marcel raw ham platter with homemade apple fritters.
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
Tagliere Jambon con frittelle di mele
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
Trota di Altura affumicata
High-altitude smoked trout with butter and warm bread.
22.00
Mocetta con misticanza
Beef Mocetta with mixed salad, homemade orange reduction and walnuts.
16.00
Primo Sale con misticanza
Primo Sale cheese with mixed salad.
16.00
Funghi trifolati
Chanterelles and Porcini Mushrooms with Parsley.
19.00
Raviolaccio Cervo e mirtilli
raviolo filled with venison and blueberries.
18.00
Lingua al Verde
Green tongue, a dish from our family's ancient traditions, with homemade seed crackers and Brusson potato salad.
18.00
Trota di Altura affumicata
Trout tartare with fine fennel and raspberry reduction.
22.00
Mocetta con misticanza
Beef Mocetta with mixed salad, homemade orange reduction and walnuts.
16.00
Primo Sale con misticanza
Primo Sale cheese with mixed salad.
16.00
Funghi trifolati
Chanterelles and Porcini Mushrooms with Parsley.
19.00
Raviolaccio Cervo e mirtilli
raviolo filled with venison and blueberries.
18.00
Gnocchi di ortiche al burro di alpeggio e fontina
nettle gnocchi sautéed with mountain butter and served with DOP Fontina cheese
16.00
Polenta alla valdostana
Traditional polenta gratinated in the oven with DOP Fontina cheese.
14.00
Cervo in Civet
Slow-cooked deer in civet in red wine, with the addition of vegetables, spices and a touch of chocolate served with polenta.
22.00
Salsiccia al Nebbiolo Picotendro
Sausage cooked in Donnas Picotendro Nebbiolo wine served with polenta.
18.00
Zuppa Valpellinese
Cabbage soup with black bread, white bread, broth, mountain butter, local toma cheese, and DOP Fontina cheese.
14.00
Framburger con cipolla caramellata
AREV certified beef burger with sesame bread, homemade caramelized onions, and fries.
18.00
Our meats are accompanied by the side dish of the day. Ask us which one we've prepared for you.
Desserts
Crostata della casa
Tart with homemade jam and cream.
7.00
Torta di mele
VDA apple pie with homemade whipped cream.
8.00
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
Panna cotta con frutti di bosco.
panna cotta with mixed berries.
8.00
Strudel Altitude
Single portion with shortcrust pastry, Renetta Valdostana apple, raisins, cinnamon, served with custard and hand-whipped cream.
10.00
Coppa Gelato
Icecream, ask our staff for the flavors of the day.
8.00
