Aperitif
Metodo Classico Italiano 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 | |