À la carte menu
Wednesday–Sunday
12:00 PM–2:30 PM
7:00 PM–10:00 PM
APPETIZERS
HAND-CUT HEIFER BEEF TARTARE,
smoked herring, capers, chives
24
RABBIT KIDNEYS,
coconut carrot velouté, their chips and hazelnut cream
24
RAW SHI DRUM,
its reduced broth, almonds and mustard seeds
26
GOLDEN ROASTED CAULIFLOWER AND ARTICHOKE,
bèrnaise, celeriac, black truffle
24
FIRST COURSES
“TASCA” AGNOLOTTI
filled with veal cheek, tossed in their own “80-hour” jus,
crispy spinach veil and horseradish
28
TAJARIN 30 egg yolks
whipped with smoked butter
and sourdough starter, Madagascar
black pepper, brewer's yeast powder
26
CARNAROLI RISERVA SAN MASSIMO RISOTTO,
burnt onion and vanilla caramel, celeriac cream, black garlic
26
MOUNTAIN POTATO GNOCCHI,
mushroom cream, grilled sweetbreads,
wild garlic, burnt wheat, mint
28
MAIN COURSES
QUAIL COOKED THREE WAYS:
seared breast, crispy leg,
marinated egg on a nest of grilled salad
32
VENISON SIRLOIN AND OYSTER FOAM,
marinated shallot, cocoa nibs scalogno marinato, grue di cacao
34
RED SNAPPER FILLET,
its skin in a raspberry crust, sea butter jus, spring onion salad
32
GRILLED OKRA PODS, ROASTED CARDONCELLI
AND LENTINULA MUSHROOMS,
mushroom zabaglione
28
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
Wednesday–Sunday
12:00 PM–2:30 PM
7:00 PM–10:00 PM
Monday and Tuesday
12:00 PM – 2:30 PM
7:00 PM – 10:00 PM