THE BISTROT MENU
LUNCH
Tuesday - Friday
12:00-14:30
APPETIZERS
HAND-CHOPPED HEIFER BEEF TARTARE,
smoked herring, capers, chives
22
RAW SHI DRUM,
its reduced broth, almonds, mustard seeds
24
ROASTED CAULIFLOWER,
béarnaise, celeriac, black truffle
20
FIRST COURSES
MEZZI PACCHERI
with white Bra sausage ragout, wheat sablè
20
TAJARIN 30 YOLKS
tossed with smoked butter and sourdough,
Madagascar black pepper, brewer’s yeast powder
24
RISOTTO WITH TOMA CHEESE FONDUE
aged in chestnut leaves, toasted Piedmont hazelnuts
24
MAIN COURSES
BRAISED VEAL CHEEK IN NEBBIOLO WINE,
his “80-hour” jus, roasted crunchy pumpkin
28
RED SNAPPER FILLET,
butter marine jus, roasted spring onions, raspberry sablé
30
OKRA PODS, KING OYSTER AND
SHIITAKE MUSHROOMS,
mushroom sabayon
26
LOCAL CHEESES
3 FLAVOURS
14
5 FLAVOURS
18
DESSERTS
BONET IN GANACHE,
white amaretto-scented foam and sponge cake
12
TONDA GENTILE HAZELNUT CAKE,
verbena gelato, salted hazelnuts
12
FROZEN CLOUD OF FIOR DI PANNA,
Tonda Gentile hazelnut nougat, cocoa nibs
12
WINE PARING
4 glasses
MURA MURA
40
GREAT WINES OF THE TERRITORY
40
GREAT WINES OF THE WORLD
50
SOURDOUGH BREAD
with Piedmontese buratto and kamut flours
BUCKWHEAT FOCACCIA
with extra virgin olive oil
WHIPPED BUTTER,
the pepper of Madagascar
Proudly made by the Radici’s kitchen
Tuesday - Friday
19:00 - 22:00
Saturday - Sunday
12:00 - 14:30
19:00 - 22:00
Tuesday - Friday
19:00 - 22:00
Saturday - Sunday
12:00 - 14:30
19:00 - 22:00