Starters

Celeriac, Ricotta cheese, Grape must and Cocoa beans    € 18

Artichoke, Smoked egg yolk, Jerusalem artichoke and Bearnaise sauce   € 18

Fassona meat tartare, Prescinsêua cheese, Asparagus and Hazelnuts € 18

Scallops Club sandwich, Bone marrow BBQ and Caviar           € 24
 

First courses

Rice, Saffron, Pigeon ragout and Lovage      € 20

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

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

“Tajarin”, Smoked butter, Almonds, Sea Urchins and Wild garlic      € 22

Second courses

Suckling pig “Caponata” and Rhubarb          € 28

Pigeon & Barbera     € 28

Fassona beef rump, Carrots, Spring onion, Horseradish and Whisky    € 28

Amberjack, Lemongrass, Green beans and “Gomasio”    € 28

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

Fenugrek milk curd, Rosemary and Lemon  € 12

Chocolate, Beetroots, Orange and Grapefruit       € 12

Territory and Tradition

4 traditional courses 65 €

Free Style

7 courses by Chef Marco Molaro  85 €

Quinto/Quarto

My idea of giblets 55 €