A la Carte Menu
Aperitif
METODO CLASSICO PIEMONTESE 10
accompanied by signature finger food
Appetizers
PIEDMONT BEEF STEAK TARTAR
variation of artichokes and tuna roe -18
SOUS VIDE ORGANIC EGG
Grana Padano fondue espuma and Pregiato black truffle -18
PANKO ENCRUSTED BACCALÀ
confit leeks with fennel and citrus coulis -22
DUCK FOIE GRAS TERRINE
confit quince and whole grain pain brioche -26
POTATO AND LEEK FILLED RAVIOLI
in alpine butter with anchovies -18
"TAJARIN" DI FARINA INTEGRALE
quail ragoût and Swiss chard chlorofil -19
HOKKAIDO PUMPKIN RISOTTO
Praverd saffron and toasted walnut cream -19
SPAGHETTINI “PASTA BOSSOLASCO” WITH CALAMARI
artichokes and organic lemon zest -19
Pasta
Pasta
POTATO AND LEEK FILLED RAVIOLI
in alpine butter with anchovies -18
"TAJARIN" DI FARINA INTEGRALE
quail ragoût and Swiss chard chlorofil -19
HOKKAIDO PUMPKIN RISOTTO
Praverd saffron and toasted walnut cream -19
SPAGHETTINI “PASTA BOSSOLASCO” WITH CALAMARI
artichokes and organic lemon zest -19
Main Course
RUMP STEAK OF PIEDMONT BEEF
finished on vine cuttings with fondent potatoes and carrot purée -27
VENISON TENDERLOIN WITH JUNIPER BERRIES
quince confit e heirloom polenta-28
LIGURIAN SEA FISH FILLET
artichoke and fennel salad with Taggiasche olive tapenade and capers -29
GUNEA FOWL BREAST
biodynamic chick peas in olive oil and Brussel sprout leaves -26
ARTISAN CHEESE SELECTION
with house made fruit jams -18
WINTER VEGETABLE SELECTION -18
PIEDMONT HAZELNUT CAKE
candied chestnut mousse and gianduia sauce-11
POACHED MARTIN SEC PEARS
licorice ice cream and walnut streusel -11
RELANGHE NOUGAT SEMIFREDDO
Sicilian organic mango and cocoa nib crisp -11
ZABAGLIONE AL MOSCATO D'ASTI
with traditional cornflour cookies -11
GELATI E SORBETTI -11
Dolci
Dolci
PIEDMONT HAZELNUT CAKE
candied chestnut mousse and gianduia sauce-11
POACHED MARTIN SEC PEARS
licorice ice cream and walnut streusel -11
RELANGHE NOUGAT SEMIFREDDO
Sicilian organic mango and cocoa nib crisp -11
ZABAGLIONE AL MOSCATO D'ASTI
with traditional cornflour cookies -11