Menu

STARTERS

STALL SALAD 12
Leaf salad, cauliflower, seeds, dried fruit, house dressing

HAND CUT CARNE CRUDA¹ 25
Lukewarm mushrooms, focaccia

SWEET POTATO CEVICHE 16
Leche de Tigre², persimmon

BRAISED CABBAGE 18
Cherries, lardo colonnato³, pearl barley koji⁴

"VEG ALP RANDE "⁵ SASHIMI 21
Pumpkin, pumpkin seed miso

PASTA PRIMI ACCORDING TO DAILY SPECIAL
Homemade pasta

STALL TAVOLATA 28 PER PERSON
for 2 persons each

MAIN COURSES

PARIDE'S MEAT LOAF 39
root vegetables, Valle Maggia polenta, braising sauce

PASTA SECONDI ACCORDING TO DAILY SPECIAL
Homemade pasta

LOW-COOKED BREAST OF VEAL 40
Canelini beans, mountain herbs, jus

FLAMED SALMON FROM THE CANTON OF GRISONS 45
Parsley root

BRAISED AUBERGINE 31
Rolled barley, Grisons hemp

PEZZI GROSSI
according to daily offer (from 2 persons)
Vegetables of the day, Valle Maggia polenta, rosemary potatoes, herb butter

BEEF FILET 59
Vegetables of the day, truffled mashed potatoes

+ VARIAZIONE ROSSINI 16
with foie gras, fresh truffle

ADDITIONAL SIDE DISHES 6
Vegetables of the day, Valle Maggia polenta, truffled mashed potatoes, rosemary potatoes

ADDITIONAL SAUCES 3
Herb butter, jus

DESSERT

SMALL DESSERTS FROM OUR ETAGÈRE 5 per piece
according to daily offer

AFFOGATO 9
Vanilla glacé, espresso

SCROPPINO 12
Stirred lemon sorbet, vodka, prosecco

VARIOUS SORBETS AND GLACÉS 6 PER SCOOP
Chocolate sorbet, tangerine sorbet, lemon sorbet, sour cream glacé.

Allergies:

In case of allergies and intolerances, please contact our service team.

Origin:

Meat: CH / IRL
Fish: CH / North East Atlantic / Mediterranean Sea

Notes:

1. carne cruda: hand-cut fillet of beef marinated with salt, olive oil and pepper.

2. leche de tigre: refreshing marinade consisting of lime, red onion, ginger, chilli and coriander

3. lardo colonnato: bacon from Colonnato matured for 6 months in a sea salt and spicy mountain herb coating

4. pearl barley koji: Swiss organic pearl barley fermented with the shoyu koji mushroom produces a soy-like seasoning sauce

5. veg alp rande: produced by Jann Hoffmann from Davos: the rande is refined in a similar way to the Bündner dried meat