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Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    10
  • Piedmontese raw beef tartare

    and green anchovies

    12
  • Traditional vitello tonnato

    13
  • Scallops,

    fennel cream and roasted Tropea onion

    16
  • Marinated mackerel,

    friedpan belgium salad and crème fraiche

    14
  • Asparagus cocotte

    and pochet egg

    13
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First Courses

  • Tagliolini with fassone veal ragout

    12
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    13
  • Traditional agnolotti

    14
  • "Acquerello" risotto,

    asparagus and pork cheek chips

    14
  • Durum wheat mixed pasta,

    beans and mussels

    15
  • "Mancini " spaghetti cacio e pepe

    13
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Main Courses

  • Fassone rump steak

    and ash extra virgin olive oil

    18
  • Veal belly,

    raw vegetables and horseradish mayonnaise

    16
  • Turbot fish & chips

    19
  • Duck breast and beer sauce

    20
  • Ombrina fish,

    agretti and Vichy sauce

    21
  • Piedmontese T- bone steak

    55/kg
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Coldcuts and cheese

  • Coldcuts selection az.Agr.Gallino

    12
  • Cheese selection Luigi Goffanti 1876

    13

Desserts

  • Pannacotta

    and orange compote

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Carrots cake

    with saffron whipped cream

    6
  • Tropezienne cake

    and red fruits

    6