THE BISTROT MENU
Monday and Tuesday
12:00 PM – 2:30 PM
7:00 PM – 10:00 PM
APPETIZERS
HAND-CUT HEIFER BEEF TARTARE,
smoked herring, capers, chives
24
RAW SHI DRUM,
its reduced broth, almonds and mustard seeds
26
ROASTED GREEN BEANS,
bernese, salicornia, pumpkin seeds
22
FIRST COURSES
MEZZI PACCHERI
with Bra sausage white ragù,
toasted burnt wheat sablè
22
TAJARIN 30 egg yolks
whipped with smoked butter
and sourdough starter, Madagascar
black pepper, brewer's yeast powder
26
RISOTTO WITH TOMA CHEESE
FONDUE AGED IN CHESTNUT LEAVES,
toasted Piedmont hazelnut pieces
26
MAIN COURSES
Braised Veal Cheek with Nebbiolo,
its “80-hour” sauce, crispy zucchini
30
RED SNAPPER FILLET,
butter marine jus, roasted spring onions,
raspberry sablé
32
OKRA PODS, KING OYSTER
AND SHIITAKE MUSHROOMS,
mushroom sabayon
28
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 LOCAL WINES & 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
Pasta and bread proudly made by the Radici kitchen
Wednesday–Sunday
12:00 PM–2:30 PM
7:00 PM–10:00 PM
Wednesday–Sunday
12:00 PM–2:30 PM
7:00 PM–10:00 PM