Squid and earth's wonders   22€

Plateau Royal and cauliflowers   25€

"Fassona" meat tartare, crunchy egg yolk, truffle and black cabbage   25€

Rabbit, Merella’s chickpeas and radish   22€

Rice and saffron, carpet shells and karkade   20€

Burnt wheat tagliolini, Nizza Monferrato thistle and kakiage   20€

Cappelletti of hind veal shank slice and porcini mushrooms  24€

My veal filled "Agnolotti del Plin"   22€

Duck, leek, orange and Sichuan pepper   28€

Monkfish, turnip, bergamot and "bagna cauda" sauce   30€

From the garden to the plate   20€

"Fassona" tenderloin and seasonal vegetables   28€

Piedmont cheese selection:

• Small tasting (4 cheeses)   15€
• Medium tasting (7 cheeses)  20€
• Big tasting (10 cheeses) 25€

Pears, almonds and sage   18€

Fruit and vegetables with rice cream and blach sesame sorbet   18€

Roccaverano's Robiola cheese, raspberry, chocolate and Moscato wine   18€

White chocolate, pomegranate and mint   18€

Piedmont   60€

Entrée "I Due Buoi"

"Fassona" meat tartare, crunchy egg yolk, truffle and black cabbage

My veal filled "Agnolotti del Plin"

Veal,  tuna fish and seasonal vegetables

Roccaverano's Robiola, cheese, raspberry, chocolate and Moscato wine

Ten experiences by Jumpei Kuroda   80€

Ten courses by Chef Jumpei Kuroda