For an attractive start
Double opportunity to start a taste experience.
Monferrato Aperitif | Euro |
| Tasting of three EVO oils from our Monferrato, paired with Prêt à Manger Homemade crackers with ricotta cream The delicacy of Mazara prawn with gold leaf Koji-marinated veal Sourdough bread – made with Petra flours | 15 Not available at the moment |
Glass of Champagne | Euro |
| 9 | |
| 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 slow cooking veal cheek, brown bottom, burnt leek in two textures, balsamic and red fruits | |
| Our Bonet (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 | |
| Albese and Raw Meat and Bra sausage, local Caesar sauce, wild herb sauce and truffle pearls | 16 |
| Allergens: Lactose, gluten, nuts, mustard, anchovies | |
| Slow-cooked egg with porcini mushrooms and potato cream | 18 |
| Allergens: Lactose, mushrooms, garlic | |
| Lacquered sweetbreads, onion soup, spring onions, and chanterelles | 18 |
| Allergens: Lactose, celery, mushrooms | |
| Homemade foie gras frosted with raspberries sauce, figs and raisins bread, and apple cream from Marsala. Paired with home made kombucha of peach and mango | 30 |
| Allergens: nuts, lactose, gluten, eggs, sulphites, soy and mustard traces | |
First course | Euro |
| Our Ravioli del plin, brown stock, butter glaze Normandia | 17 |
| Allergens: dairy, gluten, egg, pepper, celery, onion, sulphites | |
| Spaghettone from the Marulo pasta factory in Gragnano , stracciatella cheese, black garlic and sweet pepper “crusco” from Basilicata | 18 |
| Allergens: gluten, lactose, garlic, nuts | |
| Sardinian gnocchi with celeriac, porcini mushrooms, and Fisan Iberian pork | 20 |
| Allergens: lactose, gluten, garlic, mushrooms, nuts, celery | |
| Risotto with Stracchino cheese from the Orobie Valleys - Slow Food Bergamo Presidium - fermented currants and guinea fowl stock - minimum 2 people | 18 |
| Allergens: Lactose, celery, gluten-free | |
Second dish | Euro |
| Our slow cooking veal cheek, brown bottom, Robuchon puree and aioli onions | 25 |
| Allergens: lactose, sulphites, garlic, onion, gluten-free | |
| Pigeon, mugnoli, pear brunoise, scallop and black truffle caviar, brown background | 30 |
| Allergens:, shellfish, dairy products, mushrooms, celery, onion, gluten-free | |
| Wagyu Japanese beef with strings of green beans, peas and broad beans, beetroot sauce and red onion Gr 120 | 55 |
| Allergens: broad beans and solviti | |
| Red mullet stuffed with Mazara prawns with a potato mille-feuille and garlic cream, tare sauce and basil pearls | 20 |
| Allergens: Lactose, gluten, fish, shellfish, garlic, soy | |
| From the Garden. Eggplant Millefeuille, Buttermilk, Cabbage Oil, Crystallized Inflorescences and Cheese Foam | 13 |
| Allergens: lactose, gluten | |
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 |
| Bonet and Bonetto the story of a sweet Piemontese | 8 |
| Allergens: gluten, diary products, egg, hazelnut, nut, sulfites | |
| Accademia Cannoli: an ancient recipe from 1900 | 12 |
| Allegens: gluten, lactose, nuts, sulphites | |
| Panna cotta with long pepper, crystallized vanilla and blood peach heart | 12 |
| Allergens: lactose, gluten, pepper, nuts, sulphites, egg | |
| Pain au chocolat: according to our chef's vision | 12 |
| Allergens: latctose, nuts, gluten | |
| Flourless hazelnut cake with eggnog or cream ice cream | 8 |
| Allergens: latctose, nuts, sulphites | |
In compliance with the HACCP standard, some foods can be subjected to the blast chilling process for correct conservation
