Restaurant

Starters

  • Homemade ricotta cheese

    and seasonal vegetables

    11
  • Piedmontese raw beef tartare

    and green anchovies

    13
  • Traditional vitello tonnato

    14
  • In papillote vegetables,

    with light Bagna Càuda

    13
  • Shrimps,

    pumpkin and porcini mushrooms

    15
  • Foie Gras escalope,

    artichokes and potatoes cream

    15

First Courses

  • Tagliolini with fassone veal ragout

    13
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    14
  • Traditional agnolotti

    15
  • Risotto with Porcini mushrooms

    15
  • Pumpkin soup

    with chicory and cod fish

    13
  • Semolina pasta,

    musseles and cabbage

    14

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 capocollo with honey,

    puntarelle and capers sauce

    17
  • Salmon,

    turnip top and chestnut sauce

    18
  • Steamed cod fish

    and braised Jerusalem artichokes

    19

Coldcuts and cheese

  • Coldcuts selection from Salumificio Nadia

    12
  • Caseificio Valvaraita cheese selection

    13

Desserts

  • Saffron Martin Sec pear,

    cream and candied lemon

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Ricotta, kaki

    and dark chocolate

    6
  • Marron glacé,

    meringue and Rum

    7