Starters

Tarte à l’Oignon, Sobacha and Buttermilk  € 18

Veal tongue & Lemongrass          € 18

Fassona meat tartare, Anchovy sauce and Fermented shallots  € 18

Scallops Club sandwich, Bone marrow BBQ and Caviar           € 24
 

First courses

Rice, Pumpking, Almonds, Salted lemon and Sage      € 20

Traditional “Agnolotti del plin” and Salted butter mousse       € 18

Licorice dumplings, trumpet courgettes and sheep ricotta           € 20

Burnt wheat “Cappelletti” stuffed with Bufala blu cheese, pears and Timorasso eggnog € 20

Second courses

Suckling pig, "caponata" and sage bearnaise sauce           € 25

Pigeon & Barbera     € 28

Rosted Red Mullet, Chorizo and  Turnip Greens       € 28

Good memory dish, Fassona beef tenderloin            € 30

Cheeses

Small tasting 4 cheeses € 15

Medium tasting 7 cheeses          € 20

Big tasting 10 cheeses   € 25

Desserts

I'm NOT…a Bonet!             € 12

Banana tart, Lime and Matcha tea      € 12

Peach Soup: Almond, Lemon Verbena  and Vanilla  € 12

Robiola cheese, Hazelnuts, Fig and Yuzu          € 12

Territory and Tradition

4 traditional courses 65 €

Free Style

7 courses by Chef Marco Molaro  85 €

Quinto/Quarto

My idea of giblets 55 €