Winter Collection 2015 English version

Dear Guests, Chef Mattias presents the new Winter Collection 2015. To get the maximum enjoyment from his creativity, follow one of the unique â&#x20AC;&#x153;trails of tasteâ&#x20AC;?: Emotion, Passion, Seduction and Tradition. Emotion: Chef Mattias works his magic on the tastes and colours of winter. Passion: A journey through the flavours of the festive season. Seduction: Re-awaken those memories of the beach with these delicate flavours. Tradition: Try the real taste of our mountains.

We hope that the courteous and friendly service, accompanied by a meticulously selected wine list, will help you in your choice and that the natural beauty of Livigno will add to making your visit especially enjoyable.

Wecome to Valtellina's first Michelin Starred restaurant.

Mattias & Manuela With Marcela, Marco, Ivan, Dante, Monica & Elda. We wish you Good Appetite.

Given the current fashion for change, we want to re-invent ourselves! Each menu doesn't have a set price but is rather an experience to enjoy. The price will be calculated at 5 Euros per hour for each one of us.

Winter Collection Cooking only makes sense if we have someone with whom to share our “emotions”. “EMOTION” Of Art Served only if for all at the table. Welcome appetizer Selection of fois gras Repartee: Venison tartar and whipped raw prawns Pizza raviolo with the pressings of extra virgin olive oil. Our carbonara with caviar “Cadeau” Milan style interlaced with courgets Forbidden to smoke it

Euro 98.00 per person

For any variation to the menu Euro 8.00

Winter Collection

“PASSION” A Menu for the Festive Season

A Selection of Foie Gras (To accompany: Fiore di Campo Friulano '07 – Lis Neris – euro 5.00) A walk in the woods Venison, porcini mushrooms, raspberries and woodland extracts (To accompany: Moriz Pinot Bianco '09 – Termeno – euro 6.00) Ravioli with cotechino sausage and hazelnut filling with stewed mountain lentils (To accompany: La Rose de Manincor '10 – Manicor – euro 7.00) Free range egg with a nettle, asparagus and homemade lard mousse. (To accompany: I Vigneri '10 – Salvo Foti – euro 7.00) Breast of duck in orange with a vegetable and pomegranate mix (To accompany: Riserva Degli Orzoni '99 – Russiz Superiore – euro 7.00) Nougat mousse with Panettone flavoured Ice-Cream (To accompany: Dindarello Moscato '12 – Maculan – euro 6.00)

Minimum 2 Persons, Euro 78.00 Per Person.

For any variation to the menu Euro 8.00

Winter Collection

“SEDUCTION” Grilled scallops on a bed of fennel and mixed vegetables in sweet and sour. (To accompany: Bidibi Tai Sauvignon '11 – Maculan – euro 5.00) Marinated salmon carpaccio with winter melon, asparagus and a mandarin egg flip (To accompany: Moriz Pinot Bianco '09 – Termeno – euro 6.00) Ravioli filled with Catalan style lobster (To accompany: Chardonnay '11 – Plozza – euro 6.00) Creamed chick-peas with pasta shells filled with clams (To accompany: La Rose de Manicor '09 – Manicor – euro 7.00) Giro Tonno, three versions of tuna on a Nicoise style salad (To accompany: Maim Groppello Chiaretto '09 – Costaripa – euro 6.00) An orange and extra virgin oil soup, juniper ice-cream and crunchy orange (To accompany: Verduzzo '11 – La Tunella – euro 6.00)

Minimo 2 Pers. Euro 82,00 a Pers.

For any variation to the menu Euro 8.00

Winter Collection

“TRADITION”

Petals of Bresaola with local cheese “sciat” flavoured buckwheat fritters (To accompany: Chardonnay '11 – Plozza – euro 6.00)

Corn dumplings with Bitto cream, woodland mushrooms and fried sage (To accompany: Valtellina Superiore '08 – Dirupi – euro 6.00) Cheek in local wine cooked at a low temperature “ 36 Hours” with frothed polenta taragna ( local style polenta with extra butter and cheese) To accompany: Sforzato San Domenico '01 – Triacca – euro 8.00) crème Brulee with pine seeds with creamed rhubarb ( To accompany: Vertemate '09 – Mamete Prevostini – euro 7.00)

Min. 2 persons, Euro 60.00 per person.

For any variation to the menu Euro 8.00

Price List per course if not selecting a Set Menu.

One Course