Mont Blanc Hotel Village ★★★★★

Loc. La Croisette, 36 - 11015 La Salle (AO) - tel. +39 0165 86 41 11 - fax +39 0165 86 41 19 - www.hotelmontblanc.it - info@hotelmontblanc.it

La CassoletteLa cucina di Fabio Barbaglini

Ristorante

MenuComposed freely choosing dishes from Seasonal Carte

and from Territorial Carte

Minceur45,00 €

Amuse-bouche

Two courses(ex. second course and dessert)

Friandises

Low mineralized water Monte Bianco

Bien-être60,00 €

Amuse-bouche

Three courses(ex. starter, second course and dessert)

Friandises

Low mineralized water Monte Bianco

Mont Blanc

75,00 €

Amuse-bouche

Four courses(ex. starter, fi rst course, second course and dessert)

Friandises

Low mineralized water Monte Bianco

Children (Until 12 years old)

25,00 €

Pasta, meat or fi sh with side dish and dessert

Wines by the glassDaily proposals from our Sommelier

Metodo Classico Cuvée du Mont Blanc 10,00 €

Champagne 16,00 €

Aosta Valley white wine 6,00 €

Italian white wine 8,00 €

Aosta Valley red wine 8,00 €

Italian red wine 12,00 €

Dessert wine 8,00 €

Half Board plan includes a “Bien-être” Menu.Full Board plan includes a “Minceur” Menu and a “Bien-être” Menu.

Opening : 12,30 - 3,00 p.m. and 7,30 - 11,00 p.m.Autumn 2011

Tasting MenuClassic from La Cassolette

Duck foie gras with sweet spices, green apple purée and ginger, radish salad and herbs

Poached egg with Champagne sauce and caviar, smoked salted sablé biscuit and shallot

Fresh cannelloni with herbs and stewed sweetbreads,chicken sauce and summer truffl e

Fish in bouillabaisse sauce and small vegetables

Pigeon in crepinette with royal sauce

Mushroom gratin with raw ham cream and thyme,eggplants parfait and sesame puff pastry

Selection of cheeses from Aosta Valley

Choice of desserts

100,00 €

Puro(served for almost 2 people)

Duck foie gras with liquorice,red fruits sauce, shallots with raspberries and zesty sprouts

Smoked fi llet of venison, beetroots juice, caramelized fi gs, herbs and roots

Sesame caramelized egg with warm mushrooms mayonnaise, soy sauce and catmint

Rice and sweetbreads with garlic, reduction of Sauternes wine

Chicken and walnuts cream with chestnuts and leeks braised in cloves

Pigeon breast in fi g leaf wrapper, mushrooms and royal agaric consommé

Goat’s cheese with spices and ginger infusion of milk

Cream caramel-whiskey on frozen chopped salted almonds,balsamic vinegar and coffee

100,00 €

Autumn 2011

Seasonal CarteEgg with Champagne sauce and caviar, smoked salted sablé biscuit and shallot

Duck foie gras with sweet spices, green apple purée and ginger, radish salad and herbs

Vegetables with rocket and pine nuts soup, goat’s cheese cream with herbs and pine needles

Mushroom gratin with raw ham cream and thyme eggplants parfait and sesame puff pastry

Fresh cannelloni pastry with herbs and stewed sweetbreads, chicken sauce and summer truffl e

Macaroni with onion and olives, dried beef powder, bread and pepper

Zucchini fl owers stuffed with quartirolo cheese and courgettes cream, pesto and seared shrimps

Chestnut fl our noodles with pumpkin and mushrooms ragoût

Lasagnetta

Fish with bouillabaisse sauce and small vegetables

Pigeon in Crepinette with royal sauce

Pork with spring onions, grapes and reduction of Muscat de Chambave wine

Veal shank scented with truffl es and autumn fl avours

Green tea and chocolate millefeuille and beer sauce

Cooked cream with tea and star anise,vanilla glazed tomatoes and mint green tea

Chocolate-mou, roasted pistachios powder and syrup of ginger brandy

Chocolate creamy, hazelnuts mousse from Piedmont and coffee water ice

Autumn 2011

Regional CarteSelection of typical cold cuts

Beef steak tartar with mushrooms salad

Vitello tonnato

Marinated trout with pine needles

Mushrooms cappuccino with ricotta cheese

Crêpes in Aosta Valley style

Risotto with mushrooms ragoût sauce and bacon from Arnad

Valpellinentze soup

Vegetable soup “minestrone”

Venison fi llet, currant sauce with baked potatoes

Veal cutlet in Aosta Valley style with potatoes

Carbonade of La Salle with polenta

Grilled trout with steamed vegetables

Mushrooms tempura with vegetables and fresh garlic mayonnaise

Selection of Valle d’Aosta cheese

Cream from Cogne

Fiocca with blueberries sauce and biscuits from Aosta Valley

Apple pie with zabaglione of Muscat de Chambave ice cream

Apple sorbet and brandy

Daily ice cream

MenuComposed freely choosing dishes from Seasonal Carte

and from Territorial Carte

Minceur45,00 €

Amuse-bouche

Two courses(ex. second course and dessert)

Friandises

Low mineralized water Monte Bianco

Bien-être60,00 €

Amuse-bouche

Three courses(ex. starter, second course and dessert)

Friandises

Low mineralized water Monte Bianco

Mont Blanc

75,00 €

Amuse-bouche

Four courses(ex. starter, fi rst course, second course and dessert)

Friandises

Low mineralized water Monte Bianco

Children (Until 12 years old)

25,00 €

Pasta, meat or fi sh with side dish and dessert

Wines by the glassDaily proposals from our Sommelier

Metodo Classico Cuvée du Mont Blanc 10,00 €

Champagne 16,00 €

Aosta Valley white wine 6,00 €

Italian white wine 8,00 €

Aosta Valley red wine 8,00 €

Italian red wine 12,00 €

Dessert wine 8,00 €

Half Board plan includes a “Bien-être” Menu.Full Board plan includes a “Minceur” Menu and a “Bien-être” Menu.

Opening : 12,30 - 3,00 p.m. and 7,30 - 11,00 p.m.Autumn 2011

Tasting MenuClassic from La Cassolette

Duck foie gras with sweet spices, green apple purée and ginger, radish salad and herbs

Poached egg with Champagne sauce and caviar, smoked salted sablé biscuit and shallot

Fresh cannelloni with herbs and stewed sweetbreads,chicken sauce and summer truffl e

Fish in bouillabaisse sauce and small vegetables

Pigeon in crepinette with royal sauce

Mushroom gratin with raw ham cream and thyme,eggplants parfait and sesame puff pastry

Selection of cheeses from Aosta Valley

Choice of desserts

100,00 €

Puro(served for almost 2 people)

Duck foie gras with liquorice,red fruits sauce, shallots with raspberries and zesty sprouts

Smoked fi llet of venison, beetroots juice, caramelized fi gs, herbs and roots

Sesame caramelized egg with warm mushrooms mayonnaise, soy sauce and catmint

Rice and sweetbreads with garlic, reduction of Sauternes wine

Chicken and walnuts cream with chestnuts and leeks braised in cloves

Pigeon breast in fi g leaf wrapper, mushrooms and royal agaric consommé

Goat’s cheese with spices and ginger infusion of milk

Cream caramel-whiskey on frozen chopped salted almonds,balsamic vinegar and coffee

100,00 €

Mont Blanc Hotel Village ★★★★★

Loc. La Croisette, 36 - 11015 La Salle (AO) - tel. +39 0165 86 41 11 - fax +39 0165 86 41 19 - www.hotelmontblanc.it - info@hotelmontblanc.it

La CassoletteLa cucina di Fabio Barbaglini

Ristorante