Two types of salmon trout: one marinated for 24 hours and smoked with sweet woods and dry pine cones of larch; the other marinated for 12 hours with citrus fruits, pink pepper and dill.
Thin sliced and served with cream fraiche and hot breads croutons.
Allergen: fish
Mocetta di cervo (seasoned deer mocetta), salted beef of our own production: 8 days of marinating with salts from the world, Bosses cured ham, Arnad salted lardo (pork fat), boudins and salamini (local type of salame).
Low temperature cooked chicken, green salad, breads croutons, sesame seeds, Sicilian Pecorino (D.O.P.) flakes, served with chives yogurt sauce.
Allergens: sesame seeds, milk and dairy products
Fennel, pumpkin seeds, grapefruits and oranges.
Green salad, goat cheese, raspberries and almonds blades.
Allergens: milk and dairy products, fruits in shell
Low temperature cooked cod, green salad, red and yellow tomtoes, accompanied by croutons of warm bread.
Allergens: fish, gluten
Green salad with zucchini, spring onions, apples and nuts.
Allergen: fruits in shell
A soup of mountain community origins, made of bread, cabbage leaves, Fontina cheese, vegetable broth and noisette butter.
Allergens: milk and dairy products, gluten
Grandmother’s lunchtime recipe forl long melanchonic winter sundays, with much butter and Fontina cheese.
Allergen: milk and dairy products
Allergens: gluten, eggs, celery
Allergens: gluten, eggs
With sage and butter.
Allergens: gluten, eggs, milk and dairy products
According to the offer of the regional markets
*Homemade dishes with fresh ingredients that we have refrigerated for storage in compliance with health regulations.
Different meats with organic stone-ground wholemeal polenta.
These recipes are based on ancient Valle d’Aosta traditions.
Allergens: celery, gluten, fruits in shell
Thin sliced beef steak with rockets salad and chopped fresh tomatoes.
Served with boiled potatoes.
Allergen: milk and dairy products
Served with sautè potatoes and Porcini mushrooms.
Served with citrus salad.
Allergen: fish
Served with berries sauce, dry fruit crumble and baby chards. Allergen: fruits in shell
Each second is accompanied by a side dish according to seasonal availability.
The rabbits and roosters we cook are raised on the Antey farm.
Chosen by grandmother Carmen at the weekly markets in Valle d’Aosta, featuring products made by local craftmen, including low fat Toma cheeses, Alpine pasture Fontina and occasionally soft cheeses.
Made with fresch milk and seasonal fruit
Small chocolate cake cooked at the moment, with a melted heart, served hot.
Available according to the season and daily changes.
Aspic (seasonal fruit in a Moscato jelly), Crème caramel, Bavarois, “Mousseline Mimì” (a type of meringue dessert), Peruvian cream, Monte Cervino, pistachio Marahdja cream, raspberry, lemon and seasonal fruit tarts, chocolate and poppy seeds desserts, puff pastry with Renette apples, Cassata Siciliana, Strudel.
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* The black bread we serve you is produced by Paolo and Katia with grains from the municipality of Verrayes, made with stone-ground flours grown at 1026 meters, using mother yeast, baked in a wood oven.
Hotel Ristorante
Les Neiges d’Antan
Crêt Perréres 11021
Breuil Cervinia (AO)
Aosta – Italia
Ph +39 0166 948775
Ph +39 3402435179
Ph +39 329 9023340
P.Iva: 01043580073
info@lesneigesdantan.it
© 2020
