Our Menu

Veal slices with tuna sauce, capers and rocket

Hand-cut raw Piedmontese beef tartare, extra virgin olive oil and lemon

Vegetables in homemade mayonnaise, traditional recipe

Low-temperature cooked octopus with celery, Taggiasca olives and lemon

Trio of bruschette: tomato and basil, porcini mushrooms, nduja

Hand-made tajarin with Piedmontese meat ragù, 40 egg yolks per kg

Agnolotti del plin filled with roast, butter and sage

Carnaroli rice creamed with Barolo DOCG and Castelmagno DOP

Potato gnocchi with Castelmagno DOP fondue and toasted walnuts

Ravioli filled with borage and ricotta, brown butter and thyme

Beef cheek braised in Barolo for 6 hours, mashed potatoes

Sliced Piedmontese beef, rocket, Grana and balsamic vinegar

Beef fillet with green pepper sauce and roast potatoes

Boned rabbit with olives, rosemary and white wine

Grand boiled meats with 7 cuts and 3 sauces: green, red, horseradish

Whole sea bass baked in a sea salt crust, lemon and herbs

Seared tuna steak, black sesame, light teriyaki sauce

Prawns in spicy tomato sauce with crostini

Roasted peppers with garlic, parsley and extra virgin olive oil

Potato wedges with rosemary and coarse salt

Fresh mixed salad, cherry tomatoes, carrots and sunflower seeds

Fresh porcini mushrooms sautéed with garlic and parsley

Selection of grilled seasonal vegetables

The classic Piedmontese chocolate and amaretti pudding

Vanilla panna cotta with mixed berry coulis

Artisan tiramisù with mascarpone and bitter cocoa

Soft cake with Piedmont PGI hazelnuts, flourless

Artisan Sorrento lemon sorbet

Still or sparkling

Langhe Nebbiolo DOC, an elegant and structured red

Roero Arneis DOCG, fresh and aromatic white

Barolo DOCG, aged 24 months in large casks

Aperol, prosecco and soda with a slice of orange

100% arabica blend, artisanal roasting