• STARTERS •
ANCHOVIES IN DOUBLE RECIPE, WITH GREEN SAUCE AND IGP HAZELNUT SAUCE, WITH CRUNCHY BREAD. 8€
KNIFE-CHOPPED TARTARE OF “VICCIOLA” WITH IGP PIEDMONT HAZELNUTS AND ROERO HAZELNUT OIL. 17€
CARMAGNOLA GRAY RABBIT “TUNA”. 15€
RIVER. SMOKED EEL, STURGEON AND TENCH FROM CERESOLE DʼALBA WITH MUSTARD. 15€
TRADITION. TONGUE IN GREEN SAUCE, MONCALIERI TRIPE WITH RUBRA, ARNAD DOP LARD WITH HONEY. 10€
NA STISSA. BAGNA CAUDA WITH SEASONAL VEGETABLES. 12€
PIGEON À LA CAVOUR WITH TRUFFLE. 19€
LOW-TEMPERATURE COOKED EGG WITH TOMA FONDUE. 9€
ADDITION OF BLACK TRUFFlE. 12€
• FIRST COURSES •
TRADITIONAL AGNOLOTTI WITH BROWN STOCK. 13€
RISOTTO OF BARAGGIA DOP WITH CASTELMAGNO DOP CHEESE AND BEETROOT REDUCTION. 15€
TAJARIN (EGG-DOUGH RIBBON PASTA) WITH NOVALESA BUTTER AND BLACK TRUFFLE. 29€
GNOCCHI WITH TOMA ON CHESTNUT CRUMBLE WITH CHOCOLATE AND COCOA BROAD BEANS. 14€
• MAIN COURSE •
GUINEA FOWL LEG CONfiT WITH PURPLE POTATO CREAM AND JERUSALEM ARTICHOKE IN FOIL. 19€
“VITEL TANNÉ”, THE EIGHTEENTH CENTURY “VITELLO TONNATO” (COLD VEAL) RECIPE WITH RAW SPINACH SALAD. 15€
LOW-TEMPERATURE COOKED PORK CHEEK IN GRAPE MUST WITH RED PIGNOLETTO POLENTA AND SHALLOT. 17€
SAVOY TARTIflETTE. 13€
• DESSERTS •
OLD-FASHIONED PANNA COTTA WITH MOSCATO REDUCTION AND COCOA GROUND. 6€
HAZELNUT CUP-CAKE WITH HOT CHOCOLATE. 6€
SAVOY CUP WITH SEIRASS CHEESE, CHOCOLATE AND DRIED fiG. 6€
RED WINE POACHED MARTIN SEC PEARS SERVED ON A BISCUIT. 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€