Starters
Fassona beef tartare, Anchovies, Fermented shallots and Capers € 20
Roasted squid, Buffalo ricotta cheese and Turnip Top € 24
Foie Gras Escalope, Ananas Compote and Asperum® 35 years € 28
Scallops Club sandwich, Bone marrow BBQ and Caviar € 25
First courses
Traditional “Agnolotti del plin” and Salted butter mousse € 20
“Acquerello” rice selection, Pumpkin, Salted Lemon, Almond and Sage € 20
"Burnt wheat “tortelli”, Toma Piemontese cheese, plums, Moscato wine and jalapeÑo € 20
“Capellini d’Angelo”, Sea Urchin, Smoked Butter, Spring Onion and Tarragon € 20
Second courses
Leek from Cervere, Bearnaise sauce and smoked“Provola” cheese € 22
Sword fish, Beurre blanc, “Puntarelle” chicory, “Allioli” and Herbs sauce € 30
“All” the half pigeon…Grape must, Ajvar sauce, Foie gras € 30
Fassona’s beef cheek, Ginger & Lemongrass, Celeriac and Black Cabbage € 28
Cheeses
Small tasting 4 cheeses € 15
Medium tasting 7 cheeses € 20
Desserts
I'm NOT…a Bonet! € 12
Rosmary & Thyme, Yuzu cake and Licorice € 12
Goat Ricotta Cheese “Semifreddo”, Polenta Cake, Grape Must and Caramelized Figs €12
Territory and Tradition
4 traditional courses 72€* * 2 euro will be donated to “Ristoranti Contro la Fame”
Free Style
7 courses by Chef Marco Molaro 90€
Quinto/Quarto
My idea of giblets 60€