Starters
Homemade ricotta cheese and seasonal vegetables 13
Piedmontese raw beef tartare and green anchovies 14
Traditional vitello tonnato 15
Lestopitta, pastrami, kale, hazelnuts and smantana 15
Poached egg, potatoes mousse, poppy, and spring onions 14
First Courses
Tajarin pasta with fassone veal ragout 15
Cacio & Pepe Spaghetti, lemon and pistach 15
Traditional agnolotti 16
Stroncatura, mussels, broad beans, and “sardella” 16
Homemade cavatelli, pezzente sausage and smoked ricotta cheese 16
Main Courses
Veal sirloin and ash oil 22
Braised veal tongue, green beans and onion mayonnaise 20
Fish & Chips 22
Roasted chicken, fries, bock choy, hollandaise sause 21
Sea gurnard, pansip, agretti, bleets and licorice sauce 23
Peas cream, seasonal vegetables and almonds cheese 19
Coldcuts and cheese
Charcuterie board 13
Cheese selection 14
Desserts
Bonet and amaretto caramel 7
Cold sabayon, caramelised almonds and sultanas 7
Crème Brulée 7
Covered in chocolate and strawberries coulis 8