Antipasti
Polenta Grigliata Grilled polenta squares topped with a wild mushroom-thyme ragout, 7
Fonduta Tartufata Melted truffle-scented Fontina cheese served with rye bread for dipping, 7
Primi e Secondi
Pasticcio di Penne alla Valdostana The original mac and cheese: penne pasta baked with three cheeses and wild mushrooms, topped with toasted breadcrumbs, 19
Civet di Camoscio Shoulder of venison braised in red wine and vegetables and served over creamy parmiggiano polenta, 25
Costolette alla Valdostana A bone-in pork loin chop, pounded, breaded, and stuffed with fontina cheese, then pan-fried. Served with wilted baby arugula in a champange-lemon vinaigrette, 22
Dolci
Mele al Forno A baked apple, stuffed with Calvados-soaked raisins and served atop grappa cream, 8
Montebianco Chestnut-chocolate puree topped with whipped cream to resemble Mont Blanc, which sits atop the border between Italy and France, 8
