Starters

Cardoon of Nizza Monferrato tarte, peanuts, Licorice 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, Pumpkin, Almonds, Salted lemon and Sage      € 20

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

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

Fusilloni pasta, beetroot, smoked trout and ginger      € 22

Second courses

Sambucano Lamb, Black cabbage and Sage bearnaise sauce           € 28

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

Goat ricotta, red wine poached pear and "polenta" cake  € 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 €