Starters

Our winter salad     € 18

Scallops Club sandwich, Bone marrow BBQ and Caviar           € 24

Veal tongue & Lemongrass          € 18

Fassona meat tartare, Anchovy sauce and Fermented shallots  € 18

First courses

Rice, Pumpking, Almonds, Salted lemon and Sage       € 18

Spaghettone “Benedetto Cavalieri”, Eel and Cauliflower         € 22

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

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

Second courses

Good memory dish, Fassona beef tenderloin            € 28

Sambucano lamb, Potates, Thyme and Chamomile            € 28

Roasted squid, Chickpeas from “Merella” and Tipical fermented turnip “Brovada”            € 25

Pigeon and Barbera wine sauce     € 28

Cheeses

Small tasting 4 cheeses € 15

Medium tasting 7 cheeses          € 20

Big tasting 10 cheeses   € 25

Desserts

It was…a Bonet!             € 10

Banana BBQ      € 12

Celeriac tarte tatin, Buffalo ricotta ice cream from Cuneo  € 12

Chocolate, Chestnuts and Rhubarb              € 12

Territory and Tradition

4 traditional courses 65 €

Free Style

7 courses by Chef Marco Molaro  85 €

Quinto/Quarto

My idea of giblets 55 €