Starters
Liquid Salad € 18
Veal tongue & Lemongrass € 18
Fassona meat tartare, smoked egg yolk, horseradish and chives € 18
Scallops Club sandwich, Bone marrow BBQ and Caviar € 24
First courses
Acquerello Rice, Tomato, Tzatziki and olives € 18
Traditional “Agnolotti del plin” and Salted butter mousse € 18
Burnt wheat “Cappelletti” stuffed with Buffalo Blue cheese, pears and Timorasso eggnog € 20
Spaghetti “Benedetto Cavalieri” with Mantis shrimp, Garlic, Jalapeño and Sumac € 24
Second courses
Carmagnola grey rabbit, "caponata" and sage bearnaise sauce € 25
Pigeon, Pears and Barbera wine sauce € 28
Red Scorpionfish , Beurre blanc, lovage and spring onion € 30
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
Buffalo ricotta from Cuneo, Red wine poached pears and "Polenta" cake € 12
Cherry, Almond and Basil € 12
Territory and Tradition
4 traditional courses 65 €
Free Style
7 courses by Chef Marco Molaro 85 €
Quinto/Quarto
My idea of giblets 55 €