OUR PROPOSALS TO START

  • VEAL
    rosé, cooked at low temperature, tuna sauce € 24,00
  • FASSONA
    mince with a knife, liquid caprese € 25,00
  • EGGPLANT
    baked, kefir, sweet paprika, herb oil € 23,00
  • TROUT
    marinated fillet, peach, fig leaf oil € 25,00
  • TOMINO
    fresh from the mountain pasture, baked, stewed red onion, cherry tomatoes and olives € 23,00

FIRST COURSE

  • TORTELLO
    (stuffed pasta) filled with minted courgettes, pea cream and brown vegetable stock € 25,00
  • GRAGNANO
    spaghetti (half-sleeves durum wheat semolina pasta with water from the aquifer), reamed with anchovy butter, lemon and toasted bread € 24,00
  • TAGLIOLINO
    (thin spaghetti) 30 egg yolks, cacio e pepe (cheese and pepper), porcini mushrooms € 25,00
  • RIS E COJ
    risotto creamed with black cabbage, raw Bra sausage, crispy curly kale € 25,00

THE MEAT

  • RABBIT
    boneless Carmagnola grey, cooked in red wine, multicolored chard stalks € 25,00
  • PORK
    braised cheek, corn couscous and vegetables € 25,00
  • GUINEA FOWL
    low-cooked breast, black garlic, mustard and courgettes € 25,00
  • PIDMONTESE
    seared sirloin, salad with cucumbers, peanuts and yogurt € 26,00

THE FISH

  • AMBERJACK
    pink tataki fillet, carrot extract, white melon, wasabi mayonnaise € 27,00

SELECTION OF DAVIDE SCORRANO’ CHEESES

  • CHEESES
    Selection (€ 2,50 per piece)
    Accompanying honey and/or jams € 2,00

THE CHEF’S DELIGHTS

  • BUNET
    white (traditional spoon dessert), vermouth caramel € 12,00
  • MASCARPONE
    ladyfinger with limoncello and strawberries € 12,00
  • PEACH
    steamed, amaretto and its ice cream € 12,00
  • PUFF PASTRY
    crunchy mango cream, white chocolate and lime € 12,00
  • SORBET
    fresh fruit sorbets € 10,00

TRADITIONAL MENU
€ 55,00 (drinks excluded)
(only for the entire table)

  • VEAL
    rosé, cooked at low temperature, tuna sauce
  • RIS E COJ
    risotto creamed with black cabbage, raw Bra sausage, crispy curly kale
  • RABBIT
    boneless Carmagnola grey, cooked in red wine, multicolored chard stalks
  • BUNET
    white (traditional spoon dessert), vermouth caramel

CHEF’S MENU
€ 65,00 (drinks excluded)
(only for the entire table)

  • FASSONA
    mince with a knife, liquid caprese
  • TROUT
    marinated fillet, peach, fig leaf oil
  • TORTELLO
    (stuffed pasta) filled with minted courgettes, pea cream and brown vegetable stock
  • GUINEA FOWL
    low-cooked breast, black garlic, mustard and courgettes
  • PEACH
    steamed, amaretto and its ice cream

Bread and cover € 4,00 – Coffee with small pastries € 4,00

Requirements for correct conservation of some foods may require a temperature reduction procedure.