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 €