Aperitif
Italian Metodo Classico or Champagne
Appetizer with our “Gorgonzola cheese and Champagne cream”.
Calice, Glass | Euro |
| Spumante Metodo Martinotti | 13 |
| Champagne o Metodo Classico | 16 |
| Cocktail NIO (Cosmopolitan – Golden Brown – Garden of Russia – Negroni – Milano Torino) | 16 |
La Memoria Piemontese | Euro 40 |
| Il nostro vitello tonnato | |
| I nostri agnolotti Gran Plin con burro salato di Fiandino e Timo | |
| Guancia di vitello alla “nostra maniera” | |
| Il nostro Bonet |
Starter | Euro |
| Our veal with tuna sauce | 13 |
| Allergens: fish, mustard, nuts, egg | |
| Raw Meat and Bra sausage, seirass cream, hazelnuts and fried artichokes | 15 |
| Allergens: dairy products, nuts, sunflower oil | |
| Poached egg, breaded and fried, Mazara red prawns, poppy chips and wild mugnoli | 18 |
| Allergens: nuts, eggs, shellfish, gluten | |
| Robiola flan, black cabbage and pear mustard | 12 |
| Allergens: slightly spicy, mustard, lactose | |
| Wild salmon confit, toasted almonds, radishes, vin jaune sauce and bergamot jelly | 18 |
| Allergens: almonds, fish, sulfites | |
First course | Euro |
| Our Ravioli del plin, brown stock, butter glaze and black truffle | 15 |
| Allergens: dairy products, gluten, egg, pepper, onion, sulfites | |
| Pasta Tajarin 60 yolks, with slight bagna cauda and peppers | 15 |
| Allergeni: | |
| Buttons pasta stuffed with burrata, sea bass carpaccio, trout caviar, caciucco sauce and black lime to close the dish | 18 |
| Allergens: eggs, gluten, tomato, pepper, dairy products | |
| Risotto, asparagus, sour butter, pecorino cheese and sea urchins (at least two people) | 18 |
| Allergens: dairy products, clam, pepper, sulfites | |
Second dish | Euro |
| Our veal cheek with cream of potato and green apple | 18 |
| Allergeni: pepper, celery | |
| The strutting goose: Goose breast with cream of potatoes and carrots, Brussels sprouts and tomato gel | 22 |
| Allergens: dairy products, hazelnut, pepper | |
| Pigeon, scallop, mugnoli, black truffle caviar and brown stock | 25 |
| Allergens: clam, dairy products, mushroom, celery | |
| Seared octopus, parmentier cream, tomato and mini leek | 22 |
| Allergens: shellfish, fish, pepper | |
| Slow cooked priest’s hat (bovine shoulder muscle), potato millefeuille, brown stock, restricted to barolo and broccoli | 18 |
| Allergens: celery, gluten | |
Sweet wines glass to pair with cheese | Euro |
| Passito di Moscato d’Asti Cascina Castlet | 9 |
| Passito del Castello di Uviglie - Bricco del Ciliegio | 9 |
| Passito Loazzolo di Isolabella della Croce | 9 |
| Marsala Vecchio Samperi De Bartoli (in Perpetuo) | 10 |
Chocolate | Euro |
| Our selection of artisan chocolate | 15 |
Spirits to pair with chocolate | Euro |
| Calvados du Pays d’Auge - R. Giard 1986 | 15 |
| Base Armagnac 1986 | 10 |
| Whisky Blannoch 14 Years | 17 |
| Rum Millonario Res. Especial XO Perù | 9 |
| Rum Botran Cobre Spec. Edit. Guatemala | 8 |
| Rum Milionario Solera 15 | 6 |
| Grappa Riserva (diverse distillerie) | 7 |
| Grappa Monovitigni (diverse distillerie) | 3 |
Dessert | Euro |
| Our Bonet and Bonetto (typical sweet of the area) | 7 |
| Allergens: gluten, diary products, egg, hazelnut, nut | |
| Mojito parfait | 6 |
| Allergens: diary products, gluten | |
| “Tirami Su” trepuntozero | 10 |
| Allergens: lactose, gluten, egg, sulfites | |
| Cannoli dell’Accademia (ancient Sicilian recipe)- We recommend pairing Marsala “Vecchio Samperi” by De Bartoli | 8 |
| Allergens: lactose, gluten, sulfites, nuts, eggs | |
| Blueberry panna cotta with a soft heart, white chocolate namelaka, raspberry and passion fruit | 8 |
| Allergens: lactose, gluten | |
| Polvito: meringue, dulce de leche cream, salted almond crumble and unsweetened whipped cream | 8 |
| Allergens: latctose, nuts, gluten, egg | |
