• STARTERS •
EARTH. TWELVE ESCARGOTS WITH BUTTER, TOMA AND MONCENISIO BLUE CHEESE. 12€
RIVER. SMOKED EEL AND TENCH FROM CERESOLE D’ALBA WITH CHAR CAVIAR. 16€
POND. VERCELLI STYLE FROG. 17€
AIR. PIGEON À LA CAVOUR WITH TRUFFLE. 19€
KNIFE-CHOPPED TARTARE OF "VICCIOLA" WITH IGP PIEMONTE HAZELNUT OIL AND EXTRA VIRGIN OIL FROM VAL DI SUSA. 19€
ANCHOVIES IN DOUBLE RECIPE, WITH GREEN SAUCE AND IGP PIEDMONT HAZELNUT SAUCE, WITH BREAD SAILS. 8€
CARMAGNOLA GRAY RABBIT “TUNA”. 16€
LOW-TEMPERATURE COOKED EGG OF WHITE HEN OF SALUZZO WITH TOMA CHEESE FONDUE. 10€
ADDITION OF TRUFFLE. 8€
SALÈ. VALDOSTAN BREED’S RAW MEAT IN SALT AND HERBS WITH CELERY AND WALNUT OIL. 10€
• FIRST COURSES •
CHESTNUTS GNOCCHI WITH TOMA CHEESE FONDUE, DARK CHOCOLATE AND COCOA BEANS. 14€
PLIN, STUFFED PASTA, FILLED WITH VICCIOLA MEAT IN BUTTER AND SALTED HAZELNUTS. 19€
RISOTTO OF BARAGGIA DOP RICE WITH BIELLA BLUE CHEESE AND MEAD REDUCTION. 16€
TAJARIN, FRESH EGG PASTA, WITH NOVALESE BUTTER AND TRUFFLE. 25€
TAJARIN, FRESH EGG PASTA, WITH DUCK RAGÙ. 16€
• MAIN COURSE •
GOOSE LEG CONFIT WITH BAKED POTATO AND SEASONAL VEGETABLES. 32-36€
“VITEL TANNÉ”, THE EIGHTEENTH CENTURY “VITELLO TONNATO” (COLD VEAL) RECIPE WITH RAW SPINACH SALAD. 19€
TAPULONE. BORGOMANERO-STYLE DONKEY ON RED PIGNOLETTO CORN POLENTA AND SAVOY CABBAGE. 19€
VEGETARIAN CAPUNET, WITH LENTILS AND CREAM OF CASTELMAGNO DOP CHEESE 15€
• SIDE DISHES •
Accordin to daily availability. 4-7€
• CHEESE SOLO •
Price depending on the “star”. 7-9€
• DESSERTS •
OLD-FASHIONED PANNA COTTA WITH MOSCATO REDUCTION AND COCOA GROUND. 6€
TIRAMISÙ IN OUR OWN WAY WITH MELIGA BISQUITS AND RATAFIÀ SPIRIT 6€
SAVOY CUP WITH SEIRASS CHEESE, CHOCOLATE AND IGP PIEDMONT HAZELNUT. 6€
ZABAGLIONE SEMIFREDDO (PARFAIT) WITH CARAMELIZED NUTS. 6€
HOT IGP PIEDMONT HAZELNUT CAKE WITH CHOCOLATE. 6€
BIELLA'S FONDANT CANESTRELLINI BISQUITS AND VERMOUTH. 8€
Raffaele D’Errico’s bread, Feyle's breadsticks and cover charge 2€
Microfiltered water 2€ Tea 3,5€ Espresso 2€