• STARTERS •
Albese (carpaccio) of Fassone Coalvi veal with celery oil and grana mousse. 9€
Knife-chopped tartare of Vicciola with IGP Piedmont hazelnuts and Roero hazelnut oil. 17€
Anchovies in two ways, with green sauce and hazelnut sauce, with bread sails. 8€
''Tuna'' of Saluzzo White chicken 14€
Tench from Ceresole d'Albamarinated in Moscato.13€
Smoked Piedmontese eel served with confit cherry tomatoes. 14€
Low-temperature cooked egg of Saluzzo White chickenwith toma cheese fondue.9€
The addition of summer truffle. 5€
• FIRST COURSES •
Squared agnolotti (stuffed pasta) with brown stock. 13€
Risotto Dop of Baraggia area with Roccaverano Robiolaand apricots. 14€
Tajarin (ribbon pasta made of egg-dough) with lemon and fresh cream from Novalesa. 13€
Tajarin with butter and summer truffle. 16€
• MAIN COURSE •
Low-temperature cooked duck breast with Albugnano blueberries and zucchini carpaccio. 17€
“Vitel Tanné”, the vitellotonnato in the fashion of Eighteenth Century, served with salad. 15€
Ratatouille with Pignoletto Rossomaize polenta and Kinara grana cheese. 14€
Trout fillet, potatoes and Genepy reduction. 16€
• DESSERTS •
Ancient-style “panna cotta” with Vermouth reduction and crumbled cocoa short pastry. 6€
Nougat and chocolate semifreddo (Ice-cream parfait). 6€
Savoy Cup of Seirass cheese with chocolate and seasonal fruit. 6€
Peaches stuffed with chocolate and amaretti biscuits. 6€
• CHEESE SOLO •
Price depending on the “star”. 7-9€
Raffaele D’Errico’s bread and cover charge 2€
Microfiltered water 1,5€ Tea 3,5€ Espresso 1,5€