Traditional Menu

RADICI SALAD,
lettuce, arugula, mozzarella, cured ham, Parmigiano, orange
18

HAND-CHOPPED VEAL TARTARE,
capers, anchovies, shallot
20

SPAGHETTONI,
with veal muscle and pork leg ragù
18

RISOTTO
with Piedmontese toma fondue and hazelnuts
22 

VEAL CHEEK BRAISED IN NEBBIOLO,
mashed potatoes, Swiss chard
28

FILLET OF CROAKER,,
king oyster mushrooms, beurre blanc
28

SELECTION OF THREE FLAVOURS
16
 

SELECTION OF FIVE FLAVOURS
20

HAZELNUT CAKE,
zabaione ice cream, cocoa crumble
14

CLOUD OF FIOR DI PANNA
Tonda Gentile nougat, cocoa nibs
12

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SOURDOUGH BREAD
made with Piedmontese buratto and kamut flours

BUCKWHEAT FOCACCIA
with extra virgin olive oil

WHIPPED BUTTER