Parma ham served with pickled vegetables and grissini
small
19
26
House-smoked “Swiss Alpine” salmon from Lostallo, served with radishes, horseradish sauce and toasted Valle Maggia bread.
27
38
Chicory salad with red onion
9.80
Lamb’s lettuce salad with egg and bread croutons
14
Mixed salad with pumpkin and sunflower seeds
12.80
Toasted Valle Maggia bread with tomatoes and porcini mushrooms
13.80
Toasted Valle Maggia bread with tomatoes and basil
9.80
Toasted Valle Maggia bread with porcini mushrooms
15.80
The real "Grotto Broggini" porcini mushroom risotto
19
28
Saffron risotto
16
25
Spaghetti with garlic, olive oil, and chili, with zucchini and tomato
14
18
Penne rigate à la "crudaiola" avec tomates, mozzarella de bufflonne, roquette, copeaux de parmesan et pignons de pin
19
26
"Enzo" spaghetti with porcini mushrooms, pancetta, chili, tomato sauce, and cream
17
26
Homemade polenta with sautéed porcini mushrooms, aromatic herbs, and black pepper
32
Half roast chicken cooked over a wood fire with porcini mushroom risotto
37.80
Half a spit-roasted chicken over a wood fire, served with fries, rosemary potatoes, spinach, or seasonal vegetables
31.80
Half roast chicken cooked on a wood fire spit
23.80
Half spit-roasted chicken over a wood fire with "Broggini" butter-mustard seed sauce, served with fries
37.80
Spareribs served on a wooden board, accompanied by grilled zucchini and fries
44
Breaded veal cutlet "Viennese" with fries
48
Sliced veal liver with Marsala sauce, onions, and chives, served with Ticino polenta
44
Pan-fried “Swiss Alpine” salmon fillet from Lostallo, served with seasonal vegetables and rosemary potatoes.
42
Beef roast slowly braised for 18 hours, served with roasted vegetables and Ticino polenta
39.80
"Broggini" butter sauce with mustard seeds
8
French fries
8
Rosemary potatoes
8
Homemade polenta
8
Spaghetti or penne rigate
8
Rice with vegetables
8
Seasonal vegetables or spinach or spinach
8
Porcini mushroom risotto or saffron risotto
+6
