Hotel La Madonnina

Our culinary delights

Combined with top quality ingredients, our chef prefers to use seasonal ingredients and to revise traditional recipes, thus bringing out the best individual flavours.

The resulting dishes on our menu offer you the chance to sample the finest local and international culinary delights.

Buffet

• A wide selection of salads, crudités and some homemade starters
• Our cheese board, fresh fruit and fruit salad

Starters

• Composition of fruit, vegetables and trout from Lillaz, pomegranate concentrate
• Fried parcels filled with with artichokes, balsamic vinegar and Parmesan
• Guinea fowl galantine, spring spinach and sultanas, beetroot chutney
• Fontina crème brulée
• Carpaccio of young beef, cabbage and bagna caoda
• Trio of cold meat cuts; Cogne moccetta, rosa d’Aosta, Arnad lard with chestnuts and honey
• Sautéed scallops, Treviso radicchio, confit, Calvados emulsion | € 6

Pasta dishes

• Smoked wild boar tortelli, Fumin wine concentrate and juniper
• Potato quenelle, pan-cooked mushrooms and veal demi-glace
• Rustic soup with rice, barley and emmer wheat with milk mousse and hay
• Marietta pasta with fresh local sausage and potatoes on saffron velouté
• Spaghetti… Bolognese, tomato or pesto
• Vegetable soup
• Sautéed strigoli pasta with cocktail sauce and fontina
• Valdostan style polenta
• La soça alla Cogneintze
• Ham and fontina crepes au gratin
• Whole wheat “maltagliati” pasta with sautéed giant red shrimps, anchovy sauce and slices of blood orange | € 8

Main courses

• Baked chestnuts, roast pumpkin and pecorino cheese
• Sliced swordfish with herbs
• Crispy flank of veal, celeriac purée and liquorice infusion
• Caramelised duck breast, braised Belgian endive, rosemary flavoured chickpea purée
• Grilled veal paillard
• Mixed grill (cockerel, pork fillet, beef entrecote and vegetables)
• Delicately cooked leeks au gratin, cream of alpine cheese
• Slice of sirloin with clarified butter
• Jeus with polenta (local veal rib stew, hint of spicy tomato)
• Valdostan veal escalope
• Valdostan filet steak, panache of young vegetable, cardoon compote and red currant vinegar | € 8
• Lightly roast loin of lamb, Jerusalem artichoke in milk, chopped hazelnuts and sautéed red onions | € 10 All main dishes are served with a side dish

Dessert

• Persimmon cream, chestnut crumble with dark chocolate slivers
• Cogne cream with “tegole” (wafer-thin biscuits)
• ….A hint of Ferrero Rocher
• Vertical strudel: Rennet apples, compote of sultanas, pine nuts and honey, cinnamon flavoured ice cream, whipped cream and black bread wafer
• Clafoutin of winter pears, Torrette wine concentrate and ice cream with toasted polenta flour
• Slice of tiramisù with eggnog cream
• “Latte in piedi”, almond biscuits, sweet pumpkin and marrons glacés
• Banana cake, date and almond parfait, bitter orange sauce
• Fresh fruit salad with ice cream of the day

Children’s meals

• Short macaroni with Bolognese or tomato sauce or pesto
• Tortellini with ham and cream
• Pureed vegetable soup
• Chips
• Small veal paillard
• Small Milanese turkey steak
• Cooked ham
• Grilled frankfurters with sauces

Lunch for our guests

• Lunch supplement | € 25
• Children under 6 | € 12
  Please book at breakfast time

Dining room serving times

• Breakfast:8.00 - 10.00
  
• Lunch:12.30 - 13.30
  
• Supper: 19.30 - 21.15