Traditional Menu

HAND-CHOPPED HEIFER BEEF TARTARE,
smoked herring, capers, chives
22
 

RAW SHI DRUM,
its reduced broth, almonds and mustard seeds
24
 

CRISPY GOLDEN ROASTED CAULIFLOWER,
béarnaise sauce, celeriac
18

MEZZI PACCHERI
with Bra sausage white ragù
20
 

KAMUT LINGUINE,
turnip tops cream, sourdough crunchy bread crumble,
anchovy fillets
22
 

RISOTTO WITH TOMA CHEESE FONDUE
aged in chestnut leaves, toasted Piedmont hazelnuts
24

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

SELECTION OF THREE FLAVOURS
14
 

SELECTION OF FIVE FLAVOURS
18

COLD TRILOGY
raspberry, hazelnut and chocolate, cocoa nib wafer
14
 

CARDAMOM PANNA COTTA,
“Ofelia” Moscato pears in osmosis, pear jam
12
 

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

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SOURDOUGH BREAD
with Piedmontese buratto and kamut flours

BUCKWHEAT FOCACCIA
with extra virgin olive oil

WHIPPED BUTTER