• STARTERS •
EARTH. TWELVE ESCARGOTS WITH BUTTER, TOMA AND MONCENISIO BLUE CHEESE. 12€
RIVER. SMOKED EEL AND TENCH FROM CERESOLE D’ALBA WITH CHAR CAVIAR. 15€
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. 18€
ANCHOVIES IN DOUBLE RECIPE, WITH GREEN SAUCE AND IGP PIEDMONT HAZELNUT SAUCE, WITH BREAD SAILS. 8€
CARMAGNOLA GRAY RABBIT “TUNA”. 15€
LOW-TEMPERATURE COOKED EGG OF WHITE HEN OF SALUZZO WITH TOMA CHEESE FONDUE. 10€
ADDITION OF SUMMER TRUFFLE. 7€
SALÈ. VALDOSTAN BREED’S RAW MEAT IN SALT AND HERBS WITH CELERY AND WALNUT OIL. 10€
• FIRST COURSES •
BORAGE PANSOTTI, STUffED PASTA, SERVED WITH WALNUT PESTO. 13€
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 SUMMER TRUFFLE. 20€
TAJARIN, FRESH EGG PASTA, WITH DUCK RAGÙ. 16€
• MAIN COURSE •
GUINEA FOWL LEG CONFIT WITH BAKED POTATO AND SEASONAL VEGETABLES. 20€
“VITEL TANNÉ”, THE EIGHTEENTH CENTURY “VITELLO TONNATO” (COLD VEAL) RECIPE WITH RAW SPINACH SALAD. 17€
DIAPHRAGM OF PIEDMONTESE VEAL WITH SOUSED VEGETABLES. 19€
RATATOUILLE WITH SHAVED SEASONED RASCHERA DOP ON MAIS POLENTA “OTTOfiLE”. 14
• 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. 6€
SAVOY CUP WITH SEIRASS CHEESE, CHOCOLATE AND FRUIT. 6€
ZABAGLIONE SEMIFREDDO (PARFAIT) WITH CARAMELIZED NUTS. 6€
Raffaele D’Errico’s bread, Feyle's breadsticks and cover charge 2€
Microfiltered water 2€ Tea 3,5€ Espresso 2€