OUR PROPOSALS TO START

  • VEAL
    rosé, cooked at low temperature, tuna sauce € 24,00
  • FASSONA
    beef tartare, mayonnaise and radish € 24,00
  • EGG
    poached, wild hops, Béarnaise foam € 24,00
  • EEL
    grilled, agretti (salsola soda inermis) and dill mayonnaise € 25,00

FIRST COURSE

  • GNOCCHI
    Roccaverano toma cheese, bay leaf extract € 25,00
  • BOTTONI
    stuffed with salt cod, grilled dandelion and fish reduction € 25,00
  • GRAGNANO
    (half-sleeves durum wheat semolina pasta with water from the aquifer) “tubetti” shape, peas, osmosis apple and brown butter foam € 25,00
  • TAGLIATELLE
    (thin spaghetti) whole wheat, mountain pesto and larch buds € 25,00
  • RISOTTO
    wrapped in endive, orange and vegetable demi-glace € 25,00

THE MEAT

  • VEAL CHUCK
    slow-braised veal chuck, glazed melted fennel € 26,00
  • GUINEA FOWL
    roasted, spring salad € 26,00
  • LAMB
    two cooking methods, asparagus € 27,00

THE FISH

  • SEA BASS
    fillet on potato cream, candied lemon € 28,00

SELECTION OF DAVIDE SCORRANO’ CHEESES

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

THE CHEF’S DELIGHTS

  • PARIS-BREST
    craquelin, almond cream and apricot jam € 13,00
  • PEAR
    wine-baked, halzelnut crumbe and chocolate ice cream € 13,00
  • YOGURT
    frozen, saffron apple compote and meringue € 13,00
  • STRAWBERRY
    mascarpone cream with lime, crispy puff pastry € 13,00
  • SORBET
    fresh fruit sorbets € 10,00

TRADITIONAL MENU
€ 60,00 (drinks excluded)
(only for the entire table)

  • VEAL
    rosé, cooked at low temperature, tuna sauce
  • GNOCCHI
    Roccaverano toma cheese, bay leaf extract
  • VEAL CHUCK
    slow-braised veal chuck, glazed melted fenne
  • PEAR
    wine-baked, halzelnut crumbe and chocolate ice cream

CHEF’S MENU
€ 75,00 (drinks excluded)
(only for the entire table)

  • FASSONA
    beef tartare, mayonnaise and radish
  • EGG
    poached, wild hops, Béarnaise foam
  • TAGLIATELLE
    (thin spaghetti) whole wheat, mountain pesto and larch buds
  • GRAGNANO
    (half-sleeves durum wheat semolina pasta with water from the aquifer) “tubetti” shape, peas, osmosis apple and brown butter foam
  • GUINEA FOWL
    roasted, spring salad
  • YOGURT
    frozen, saffron apple compote and meringue

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

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