- APPETIZERS -

Quail egg Easter pie with spinach and ricotta on a mountain cheese fondue

Homemade focaccia bruschetta with Ticino mortadella and apple mustard

Soft fritters with wild garlic and taleggio cheese

- TWO FIRST COURSES -

Asparagus cannelloni with büscion and mint

Homemade potato gnocchi with luganighetta morsels and porcini mushroom powder

- SECOND -

Baked Swiss goat flavored with Gotthard herbs with baked potatoes and polenta from the Daniello mill

- DESSERTS -

Artisanal Colomba with warm English sauce and chocolate ganache

For reservations 091 682 05 07