{"id":757,"date":"2014-05-30T12:39:03","date_gmt":"2014-05-30T10:39:03","guid":{"rendered":"http:\/\/letincellevaldisere.com\/?page_id=757"},"modified":"2026-03-13T10:56:36","modified_gmt":"2026-03-13T09:56:36","slug":"la-carte","status":"publish","type":"page","link":"https:\/\/letincellevaldisere.com\/en\/la-carte\/","title":{"rendered":"La carte"},"content":{"rendered":"
\n

The new menu is coming soon!<\/h2>\n

Visit us very soon to discover our new dishes and flavours.<\/h1>\n<\/div>\n
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WHILE WAITING<\/h1>\n

to share<\/h2>\n<\/div>\n
\u25c6<\/div>\n\t
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    \n
  • \n

    <\/span><\/span><\/h4>\n

    Country-style Terrine, Red onion marmalade with grenadine and small toasts**<\/span><\/p>\n<\/span>20,50 \u20ac<\/span><\/li>\n

  • \n

    <\/span><\/span><\/h4>\n

    Whole Mozzarella Burrata to share, Olea Pia Olive Oil and small toasts**<\/span><\/p>\n<\/span>20,50 \u20ac<\/span><\/li>\n

  • \n

    <\/span><\/span><\/h4>\n

    Fried Baby Calamari and garlic mayonnaise**<\/span><\/p>\n<\/span>25 \u20ac<\/span><\/li>\n

  • \n

    <\/span><\/span><\/h4>\n

    Iberico Ham Pata Negra, Homemade Grissini and Crispy Sardinian Bread**<\/span><\/p>\n<\/span>34,50 \u20ac<\/span><\/li>\n

  • \n

    <\/span><\/span><\/h4>\n

    Pizza Tartuffo (lunchtime only): white base with Fior di latte Mozza, fresh Melanosporum truffle, arugula and parmesan shavings, truffle oil**<\/span><\/p>\n<\/span>68 \u20ac<\/span><\/li>\n

  • \n

    <\/h4>\n<\/li>\n<\/ul>\n<\/div>\n\n\t<\/div>\n\n\t<\/div>\n\n
    \n

    STARTERS<\/h1>\n

    and salads<\/h2>\n<\/div>\n
    \u25c6<\/div>\n\t
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      <\/span><\/span><\/h4>\n

      Foie Gras with Sichuan pepper, Warm Brioche, Last summer\u2019s Fig Jam and Grenoble Walnuts (PGI)**<\/span><\/p>\n<\/span>30,50 \u20ac<\/span><\/li>\n

    • \n

      <\/span><\/span><\/h4>\n

      French Onion Soup and its Summer Beaufort gratinated tartine**<\/span><\/p>\n<\/span>28,50 \u20ac<\/span><\/li>\n

    • \n

      <\/span><\/span><\/h4>\n

      Beechwood Home-Smoked Salmon, Lemon\u2013Dill Cream Quenelle and Toasted Viennese Bread**<\/span><\/p>\n<\/span>30,50 \u20ac<\/span><\/li>\n

    • \n

      <\/span><\/span><\/h4>\n

      Scallop Carpaccio, Olea Pia Olive Oil and Lemon Gel, Small vegetables in sauce vierge and crispy croutons**<\/span><\/p>\n<\/span>30,50 \u20ac<\/span><\/li>\n

    • \n

      <\/span><\/span><\/h4>\n

      Caesar Salad: Panko-breaded Chicken, Caesar Dressing, Croutons, Little Gem Lettuce, Hard-boiled Egg and Marinated Anchovies, Parmesan Shavings**<\/span><\/p>\n<\/span>33 \u20ac<\/span><\/li>\n

    • \n

      <\/h4>\n<\/li>\n<\/ul>\n<\/div>\n\n\t<\/div>\n\n\t<\/div>\n\n
      \n

      PIZZAS<\/h1>\n

      classics<\/h2>\n

      (Just for lunch)<\/h2>\n<\/div>\n
      \u25c6<\/div>\n\t
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      • \n

        <\/span><\/span><\/h4>\n

        Margherita Classica: organic red tomato, Mozzarella Fior di latte, Taggiasche olives, Basil oil**<\/span><\/p>\n<\/span>27,50 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Regina Nostra: organic red tomato, Fior di latte, Rostello ham, mushrooms, mozzarella Fior di latte, Taggiasche olives, oregano, basil oil**<\/span><\/p>\n<\/span>29,50 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Tuna Matata: yellow tomato base, oregano, homemade tuna confit, Olea Pia olive oil. After baking: red onions, mini capers, Taggiasche olives, semi-dried yellow tomatoes**<\/span><\/p>\n<\/span>30 \u20ac<\/span><\/li>\n

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        <\/span><\/span><\/h4>\n

        Sole Mio: organic red tomato base, basil, artichokes, Fior di latte. After baking: Parma Ham DOP, parmesan shavings, lemon-infused olive oil and chives**<\/span><\/p>\n<\/span>31 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Mortadella e Pistacchi: white Fior di latte base, semi-dried yellow tomatoes. After baking: Mortadella DOP, Stracciatella, pistachio chips and basil oil**<\/span><\/p>\n<\/span>31 \u20ac<\/span><\/li>\n

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        <\/span><\/span><\/h4>\n

        Stromboli: yellow tomato base, basil, semi-dried yellow tomatoes, N\u2019Duja, Taggiasche olives, Fior di latte. After baking: ricotta and basil oil**<\/span><\/p>\n<\/span>31 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Bianca N\u00e9v\u00e9: white Fior di latte base, guanciale, farm-smoked raclette, oven-roasted potatoes. After baking: red onion and chives**<\/span><\/p>\n<\/span>31 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Gorgonzola Pera e Noci: white Fior di latte base, Gorgonzola, Savoie pear. After baking: arugula, radicchio, Grenoble walnuts and balsamic reduction**<\/span><\/p>\n<\/span>31 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Da Vinci: organic red tomato sauce, homemade sun-dried red tomatoes, Fior di latte. After baking: ricotta, spinach and Olea Pia olive oil**<\/span><\/p>\n<\/span>31 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Funky Porcini: organic red tomato sauce, home-cooked porcini mushrooms, Fior di latte. After baking: arugula, Parma Ham DOP, parmesan, hazelnuts from Piedmont and hazelnut oil**<\/span><\/p>\n<\/span>31 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Vegetale: yellow tomato base, zucchini, eggplants, Fior di latte. After baking: Taggiasche olives, homemade pistou and parmesan shavings**<\/span><\/p>\n<\/span>30 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Capra \u00e8 Miele: yellow tomato base, goat cheese, Fior di latte, thyme. After baking: arugula, ricotta and honey**<\/span><\/p>\n<\/span>30 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Tartuffo: white Fior di latte base, fresh Melanosporum truffle, arugula, parmesan shavings and truffle oil**<\/span><\/p>\n<\/span>68 \u20ac<\/span><\/li>\n

      • \n

        <\/span><\/span><\/h4>\n

        Extra ingredients**<\/span><\/p>\n<\/span>3,50 \u20ac<\/span><\/li>\n<\/ul>\n<\/div>\n\n\t<\/div>\n\n\t<\/div>\n\n

        \n

        PASTA<\/h1>\n<\/div>\n
        \u25c6<\/div>\n\t
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        • \n

          <\/span><\/span><\/h4>\n

          Homemade Bolognese, 100% Beef, Organic Tomato Sauce**<\/span><\/p>\n<\/span>33,50 \u20ac<\/span><\/li>\n

        • \n

          <\/span><\/span><\/h4>\n

          Artichoke Cream, Parma Ham DOP, Parmesan Shavings and Fresh Chopped Parsley (option: truffle and truffle oil 68 \u20ac)**<\/span><\/p>\n<\/span>34 \u20ac<\/span><\/li>\n

        • \n

          <\/span><\/span><\/h4>\n

          Fresh Spinach, Ricotta and Smoked Salmon**<\/span><\/p>\n<\/span>34 \u20ac<\/span><\/li>\n<\/ul>\n<\/div>\n\n\t<\/div>\n\n\t<\/div>\n\n

          \n

          FONDUES<\/h1>\n

          (Evenings only)<\/h2>\n<\/div>\n
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          • \n

            <\/span><\/span><\/h4>\n

            Half-and-half Fondue: Summer Beaufort and Vacherin served with Green Salad**<\/span><\/p>\n<\/span>32,50 \u20ac\/pers<\/span><\/li>\n

          • \n

            <\/span><\/span><\/h4>\n

            Truffle Fondue: Summer Beaufort and Vacherin with Fresh Melanosporum Truffle Shavings and Green Salad**<\/span><\/p>\n<\/span>45 \u20ac\/pers<\/span><\/li>\n<\/ul>\n<\/div>\n\n\t<\/div>\n\n\t<\/div>\n\n

            \n

            RAW & COOKED MEAT<\/h1>\n<\/div>\n
            \u25c6<\/div>\n\t
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            • \n

              <\/span><\/span><\/h4>\n

              Vitello Tonnato: Slow-cooked Veal, Tonnato Sauce, Fresh Tuna, Croutons and Stem Capers**<\/span><\/p>\n<\/span>30,50 \u20ac<\/span><\/li>\n

            • \n

              <\/span><\/span><\/h4>\n

              Angus Beef Tartare cut by knife, prepared by us, Small Salad and Homemade French Fries**<\/span><\/p>\n<\/span>44 \u20ac<\/span><\/li>\n

            • \n

              <\/span><\/span><\/h4>\n

              Wagyu \u201cTajima\u201d Beef Fillet Carpaccio, Parmesan, Olea Pia Olive Oil and Lemon**<\/span><\/p>\n<\/span>44 \u20ac<\/span><\/li>\n<\/ul>\n<\/div>\n\n\t<\/div>\n\n\t<\/div>\n\n

              \n

              GRILLED MEATS<\/h1>\n<\/div>\n
              \n

              FRENCH BREEDS<\/h2>\n<\/div>\n
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              • \n

                <\/span><\/span><\/h4>\n

                Salers Beef Fillet (minimum 200 g)**<\/span><\/p>\n<\/span>60,50 \u20ac<\/span><\/li>\n

              • \n

                <\/span><\/span><\/h4>\n

                Vend\u00e9en Yellow Cockerel \"Baby Chicken\" cooked spatchcock-style, Homemade Mashed Potatoes and Reduced Meat Jus (minimum 400 g)**<\/span><\/p>\n<\/span>52 \u20ac<\/span><\/li>\n<\/ul>\n<\/div>\n\n\t<\/div>\n\n\t<\/div>\n\n

                \n

                WORLD MEATS<\/h2>\n

                <\/\n<\/p>\n","protected":false},"excerpt":{"rendered":"

                The new menu is coming soon! Visit us very soon to discover our new dishes and flavours. WHILE WAITING to share \u25c6   STARTERS and salads \u25c6   PIZZAS classics (Just for lunch) \u25c6   PASTA \u25c6   FONDUES (Evenings only) \u25c6   RAW & COOKED MEAT \u25c6   GRILLED MEATS FRENCH BREEDS \u25c6  ..<\/p>\n","protected":false},"author":1,"featured_media":2639,"parent":0,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-757","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/pages\/757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/comments?post=757"}],"version-history":[{"count":34,"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/pages\/757\/revisions"}],"predecessor-version":[{"id":2825,"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/pages\/757\/revisions\/2825"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/media\/2639"}],"wp:attachment":[{"href":"https:\/\/letincellevaldisere.com\/en\/wp-json\/wp\/v2\/media?parent=757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}