Trio of bruschetta — toasted bread topped with fresh tomatoes, mushrooms, and Sicilian caponata.

Sicilian arancini — Sicilian rice croquettes with meat ragù and a melting mozzarella center.

Veal with tuna sauce — thin slices of veal served cold with a creamy tuna and caper sauce.

Fried squid and shrimp — crispy squid and shrimp, served with a lemon wedge and cocktail sauce.

Eggplant parmigiana — layers of eggplant, tomato sauce, mozzarella, basil, and parmesan, baked until golden.

Bolognese lasagna — fresh pasta, slow-simmered beef ragù, béchamel, mozzarella, and parmesan.

Ricotta and spinach ravioli, served with sage butter and parmesan.

Gnocchi with gorgonzola and walnuts — potato gnocchi with creamy gorgonzola sauce and walnut pieces.

Gnocchi with house ragù — potato gnocchi with slow-simmered meat ragù.

Tagliatelle alla Norma — tagliatelle, tomato sauce, eggplant, salted ricotta, and fresh basil.

Spaghetti carbonara — crispy guanciale, egg yolk, pecorino romano, and black pepper.

Fettuccine with seafood en papillote — assorted seafood, cherry tomatoes, garlic, parsley, and white wine, cooked and served in parchment. CHF 60.– for two people.

Seafood risotto — Carnaroli rice, assorted seafood, cherry tomatoes, garlic, parsley, white wine, and fish broth. CHF 60.– for two people. Preparation time approximately 20 minutes.

Seasonal mushroom risotto — Carnaroli rice, mix of fresh seasonal mushrooms, broth, butter, and parmesan. Preparation time approximately 20 minutes.

Polenta with ragù, meatballs, and sausage — artisanal polenta with ragù, house-made meatballs, and Italian sausage simmered in tomato sauce.

Chicken scaloppine with prosciutto and lemon — served with baked potatoes and seasonal vegetables.

Veal cutlet Milanese — breaded and golden, served with green salad and herb-roasted potatoes.

Fish of the day, baked — fish according to availability, cherry tomatoes, garlic, parsley, capers, and white wine. Served with baked potatoes and seasonal vegetables. Available based on fish delivery and availability.

Lamb chops with pistachio crust, served with baked potatoes and fresh mint pesto. Requires reservation, preferably at least 48 hours in advance.

Veal scaloppine with morels and asparagus, deglazed with white wine and finished with a butter sauce. Requires reservation, preferably at least 48 hours in advance.

Osso buco with saffron risotto — veal shank slow-simmered, served with traditional saffron risotto. Requires reservation, preferably at least 48 hours in advance. Availability subject to season and supplier availability.

Seasonal salad — mixed greens, cherry tomatoes, and house vinaigrette.

Seasonal vegetables steamed and lightly finished with butter.

Crispy potato rösti served with a mild mustard sauce.

Additional side. One side is already included when indicated in the dish description.

Tomato sauce, fior di latte mozzarella, fresh basil, and extra virgin olive oil.

Vegetarian

Tomato sauce, fior di latte mozzarella, and cooked ham.

Tomato sauce, fior di latte mozzarella, cooked ham, and button mushrooms.

Tomato sauce, fior di latte mozzarella, anchovies, capers, and oregano.

Tomato sauce, fior di latte mozzarella, and spicy Italian salami.

Tomato sauce, fior di latte mozzarella, cooked ham, button mushrooms, artichokes, and black olives.

Fior di latte mozzarella, gorgonzola, taleggio, and Grana Padano.

Vegetarian

Tomato sauce, fior di latte mozzarella, and grilled seasonal vegetables.

Vegetarian

Closed pizza filled with tomato sauce, fior di latte mozzarella, cooked ham, and button mushrooms.

Tomato sauce, fior di latte mozzarella, and mix of fresh seasonal mushrooms.

Vegetarian

La Romande — white base, fior di latte mozzarella, potatoes, smoked bacon, and onions.

Parma ham and buffalo mozzarella — tomato sauce and fior di latte mozzarella. After baking: Parma ham, buffalo mozzarella, arugula, and Grana Padano shavings.

White base, fior di latte mozzarella, and smoked scamorza. After baking: bresaola, arugula, walnuts, and truffle-infused oil. Pizza created in tribute to Chef Stephan, former owner of Auberge du Petit Savagnier.

Panna cotta with red berries — vanilla-infused cooked cream with red berry coulis.

Sicilian cannolo — crispy shell filled with sweet ricotta, chocolate chips, candied orange, and pistachio pieces.

House tiramisù — ladyfinger biscuits soaked in coffee, mascarpone cream, and cocoa.

Chocolate and pistachio profiteroles — choux buns filled with cream, chocolate ganache, and pistachio pieces.

50 cl

50 cl

1 liter

75 cl

75 cl

33 cl

33 cl

33 cl

33 cl

33 cl

33 cl

33 cl

33 cl

20 cl

30 cl

20 cl

30 cl

17.5 cl

10 cl

33 cl

33 cl

33 cl

4 cl

4 cl

4 cl

2 cl

4 cl

4 cl

4 cl

4 cl

4 cl

4 cl

4 cl

2 cl