For an attractive start
Ask to start with a glass of Champagne from small French houses R.M. imported directly from us. Our welcome entrée will be even more interesting.
Glass | Euro |
Glass of Champagne starting from | 8 |
Or don't you want Champagne? Pair with | |
Sparking Wine Metodo Martinotti (Charmat) | 6 |
NIO (Cosmopolitan – Golden Brown – Garden of Russia – Negroni – Milano Torino) | 10 |
Piedmontese memory | Euro 50 |
Our veal with tuna sauce slow cooking | |
Our Ravioli del plin, brown stock, butter glaze Normandia | |
Our cheek veal, brown stock, celeriac cream soup, finferli, chanterelles and mushhroom and parsley oil | |
Our Bonet and Bonetto (typical sweet of the area) |
À la carte menu
Starter | Euro |
Our veal with tuna sauce slow cooking | 15 |
Allergens: fish, mustard, dried fruit, egg, gluten-free | |
Raw Meat and Bra sausage, chives, seared brioche bread, ceasar sauce our way and sour onions | 16 |
Allergens: Lactose, gluten, nuts, onion, mustard, anchovies | |
Egg n. 62 with porcini mushrooms, chickpea and lentil miso and creamed potatoes | 18 |
Allergens: mushrooms, lactose, garlic, egg, gluten-free, nuts and oils | |
Seared scallop on onion soup, truffle pearls, brioche bread | 28 |
Allergens: crustaceans, molluscs, pepper, lactose, gluten, | |
First course | Euro |
Our Ravioli del plin, brown stock, butter glaze Normandia | 16 |
Allergens: dairy, gluten, egg, pepper, celery, onion, sulphites | |
Spaghettone from the Gentile pasta factory in Gragnano , stracciatella cheese, black garlic and sweet pepper “crusco” from Basilicata | 16 |
Allergens: gluten, lactose, garlic, nuts | |
Cardinal’s Bottons: mignon bottons with roast and cockscomb, capon broth and iberian ham | 20 |
Allergens: nuts, gluten, lactose, onion, soy | |
Risotto with Roccaverano robiola aged in the hay, fermented currants and guinea fowl demi glace (at least two people) | 18 |
Allergens: lactose, sulphites, onion, no gluten | |
Second dish | Euro |
Our cheek veal, brown stock, celeriac cream soup, finferli, chanterelles and mushhroom and parsley oil | 24 |
Allergens: lactose, sulphites, garlic, celery, onion, gluten-free, mushrooms | |
Pigeon, mugnoi, pears, scallop, black truffle caviar and brown stock | 30 |
Allergens:, shellfish, dairy products, mushrooms, celery, onion, gluten-free | |
Rabbit à la Royale: stuffed with foie gras and truffle, royale sauce, leek and ginger nest and carote molasses | 45 |
Allergens: lactose, celery, sulphites, nuts, traces of soy, sulphites, egg | |
Slow cooked turbot roll, artichoke, umami, kimchi with anduia and bergamot meunière sauce | 28 |
Allergens: gluten, lactose, garlic, onion, nuts, pepper | |
Sweet wines glass to pair with cheese by the glass | 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 |
Our selection of artisan chocolate | Euro |
Guido Castagna Chocolate shop in Giaveno | 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 Abuelo Centuria Panama (30 anni) | 18 |
Rum Botran Cobre Spec. Edit. Guatemala | 8 |
Rum Milionario Solera 15 | 8 |
Grappa Riserva (different distilleries) | 7 |
Grappa Monovarietal (different distilleries) | 4 |
Dessert | Euro |
Our Bonet and Bonetto (typical sweet of the area) | 7 |
Allergens: gluten, diary products, egg, hazelnut, nut, sulfites | |
Zabaione and Cannelè | 8 |
Allegens: gluten, sulfit, egg, dairy products | |
Panna cotta with long pepper, crystallized vanilla and blood peach heart | 12 |
Allergens: lactose, gluten, pepper, nuts, sulphites, egg | |
Polvito: meringue, dulce de leche cream, salted almond crumble and unsweetened whipped cream | 8 |
Allergens: latctose, nuts, gluten, egg | |
In compliance with the HACCP standard, some foods can be subjected to the blast chilling process for correct conservation