Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • Poached egg,

    leeks and Blue sheep cheese cream

    13
  • Shrimps,

    pumpkin and porcini mushrooms

    15
  • Fassone veal tongue,

    lemon carrots and rice chips

    14

First Courses

  • Tagliolini with fassone veal ragout

    13
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    14
  • Traditional agnolotti

    15
  • Risotto with peppers and Stracchino cheese

    13
  • Chickpeas and pumpkin soup

    with seared sweetbreads

    14
  • Ricotta cheese and spinach Cannelloni

    with crustaceans sauce

    15

Main Courses

  • Veal rump steak

    and ash extra virgin olive oil

    19
  • Veal belly,

    raw vegetables and horseradish mayonnaise

    17
  • Turbot fish & chips

    20
  • Pork shank

    and garlic potatoes

    17
  • "Alla Romana" sea bream

    eggplants cream, baked tomatoes and basil

    18
  • Duck breast and mushrooms

    19

Coldcuts and cheese

  • Coldcuts selection from La Granda

    13
  • Caseificio Valvaraita cheese selection

    13

Desserts

  • Pannacotta

    and wild berries

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Puff pastry biscuit,

    chocolate and amarena cherries

    6
  • Pumpkin cake

    and white chocolate

    7