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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
  • Purple octopus

    and hummus

    13
  • Marinated cod fish

    with vegetables in vineager and moustard sauce

    12
  • Confit duck, foie gras escalope

    and braised chicory

    15
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First Courses

  • Tagliolini with courtyard ragout

    12
  • Pappardelle with rabbit,

    olives, capers and confit tomatoes

    13
  • Traditional agnolotti

    14
  • Blue goat cheese risotto,

    beet and nuts

    13
  • Potatoes cream,

    chicory and bread crumble

    12
  • Tuffoli with tail ragout

    and extra old ricotta cheese

    14
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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
  • In court bouillon salmon

    20
  • Ombrina fish and broccoli in double consistency

    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

  • Hazelnuts cake

    and icecream

    6
  • Cold zabaione

    with caramelized almonds and raisins

    6
  • Crema catalana

    6
  • Gianduja mousse,

    red wine sauce and brutti e buoni biscuits

    6