À la carte menu
Tuesday - Friday
19:00 - 22:00
Saturday - Sunday
12:00 - 14:30
19:00 - 22:00
APPETIZERS
HAND-CHOPPED HEIFER BEEF TARTARE,
smoked herring, capers, chives
22
RABBIT KIDNEYS,
coconut carrot velouté, their chips and hazelnut cream
22
RAW SHI DRUM,
its reduced broth, almonds, mustard seeds
24
ROASTED CAULIFLOWER AND ARTICHOKE,
béarnaise, celeriac, black truffle
22
FIRST COURSES
“TASCA” AGNOLOTTI
filled with veal cheek, tossed in their own
“80-hour” jus, crispy spinach veil and horseradish
26
TAJARIN 30 YOLKS
tossed with smoked butter and sourdough,
Madagascar black pepper, brewer’s yeast powder
24
CARNAROLI RISERVA SAN MASSIMO RISOTTO,
burnt onion and vanilla caramel, celeriac cream, black garlic
24
MOUNTAIN POTATO GNOCCHI,
mushroom cream, grilled sweetbreads,
wild garlic, burnt wheat, mint
26
MAIN COURSES
QUAIL COOKED THREE WAYS:
seared breast, crispy leg, marinated egg
on a nest of grilled salad
30
VENISON SIRLOIN AND OYSTER FOAM,
marinated shallot, cocoa nibs
32
WILD-CAUGHT RED SNAPPER FILLET,
its skin in a raspberry crust, sea butter jus, spring onion salad
30
GRILLED OKRA PODS, ROASTED CARDONCELLI
AND LENTINULA MUSHROOMS
marinated shallot, cocoa nibs
26
LOCAL CHEESES
3 FLAVOURS
14
5 FLAVOURS
18
GELATO, BY GUIDO MARTINETTI
CLOUD OF FIOR DI PANNA,
Tonda Gentile hazelnut nougat, cocoa nibs
DESSERTS
TRIBUTE TO PIEDMONT:
bonet & bicerin in a single interpretation
14
BEETROOT AND CHAMOMILE CRÈME ANGLAISE,
ragrant streusel, verbena gelato, lavender kombucha
14
THREE TEXTURES OF BANANA,
cardamom cream, passion fruit yolk,
warm bread, mint reduction
16
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
BURNED WHEAT GRISSINI,
Maldon salt
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
12:00 - 14:30