Spring salad with lettuce, green asparagus, avocado, tomatoes, and mushroom vinaigrette

Cream of white asparagus soup, served with house-smoked “Swiss Alpine” salmon and bread croutons

Asparagus and potato millefeuille, served warm on Parmesan fondue, asparagus ragout, and rosemary focaccia

Finely sliced veal with tuna sauce, fried capers, and herbs

Portion of white and green asparagus with new potatoes

With Hollandaise sauce | Parmesan style | with fried egg

Half spit-roasted chicken over a wood fire, with mildly spicy “Diavola” sauce with peppers and parsley, served with French fries

Grilled Swiss Alpine salmon fillet from Lostallo, served on panzanella salad with asparagus, romaine lettuce, cherry tomatoes, and Leccino olives, with Hollandaise sauce