For an attractive start
Double opportunity to start a taste experience.
Glass of Champagne | Euro |
| 13 | |
| Or don't you want Champagne? Pair with | |
| Sparking Wine Metodo Classico | 12 |
| Sparking Wine Metodo Martinotti (Charmat) | 6 |
| NIO (Cosmopolitan – Golden Brown – Garden of Russia – Negroni – Milano Torino) | 10 |
Piedmontese memory | Euro 55 |
| Our veal with tuna sauce slow cooking | |
| Our Ravioli del plin, brown stock, butter glaze Normandia | |
| Our slow cooking veal cheek, brown bottom, Robuchon puree and aioli onions | |
| 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 | |
| Low-temperature fried egg, holzofer, umami, and salmon Up Stream | 18 |
| Allergens: lactose, gluten, celery, and traces of nuts | |
| Red grouper, white fish stock sauce, and lacto-fermented carrot batter | 23 |
| Allergens: lactose, egg, gluten, tree nuts, soy, garlic | |
First course | Euro |
| Our Ravioli del plin, brown stock, butter glaze Normandia | 18 |
| Allergens: dairy, gluten, egg, pepper, celery, onion, sulphites | |
| Spaghettone Metdoto Massi pasta factory in MMarche , stracciatella cheese, black garlic and sweet pepper “crusco” from Basilicata | 20 |
| Allergens: gluten, lactose, garlic, nuts, eggs | |
| Mezze maniche with sea sage | 18 |
| Allergens: garlic, shellfish, fish, egg, tree nuts, lactose, pepper | |
| Risotto with Stracchino cheese from the Orobie Valleys - Slow Food Bergamo Presidium - fermented currants and guinea fowl stock - minimum 2 people | 20 |
| 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 | |
| Octopus, beetroot ravioli with Scapece-style zucchini, dill and caper emulsion, balsamic champagne reduction | 27 |
| Allergens: Shellfish, sulfites, garlic, nuts, eggs, gluten (contamination) | |
| From the Garden. Vanilla carrot cream, mugnoli, and nest carrot and zucchini marinated, vegetable stock | 16 |
| Allergens: soy, celery, pepper, chili pepper | |
Sweet wines glass to pair with cheese by the glass | Euro |
| Passito di Moscato d’Asti Cascina Castlet | 13 |
| Passito del Castello di Uviglie - Bricco del Ciliegio | 13 |
| Passito Loazzolo di Isolabella della Croce | 13 |
| Marsala Vecchio Samperi De Bartoli (in Perpetuo) | 12 |
| Passito Petit Manseng di Incarozza Etna | 15 |
Our selection of artisan chocolate | Euro |
| Guido Castagna Chocolate shop in Giaveno | 15 |
Spirits to pair with chocolate | Euro |
| Calvados Morin 25 years | 15 |
| Calvados Morin Vintage 1973 | 25 |
| Rum Abuelo Oloroso 15 years Panama (30 anni) | 10 |
| Rum Abuelo Centuria Panama (30 anni) | 18 |
| Rum Botran Cobre Spec. Edit. Guatemala | 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, eggs | |
| Panna cotta with long pepper, crystallized vanilla and blood peach heart | 12 |
| Allergens: lactose, gluten, pepper, nuts, sulphites, egg | |
| Polvito: meringue, dulce de leche, and sugar-free whipped cream | 10 |
| Allergens: latctose, nuts, gluten, eggs | |
| Flourless hazelnut cake with eggnog or cream ice cream | 8 |
| Allergens: latctose, nuts, sulphites, eggs | |
In compliance with the HACCP standard, some foods can be subjected to the blast chilling process for correct conservation
