Traditional Menu

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

HAND-CUT VEAL TARTARE,
smoked herring, capers, chives
20

MEZZI PACCHERI,
Bra sausage ragù
18

RISOTTO
Piedmontese toma cheese fondue, hazelnuts
22 

BRAISED VEAL CHEEK IN NEBBIOLO WINE,
roasted zucchini
26

FILLET OF CROAKER,
king oyster mushrooms, beurre blanc
28

SELECTION OF THREE FLAVOURS
14
 

SELECTION OF FIVE FLAVOURS
18

HAZELNUT CAKE,
zabaglione gelato, cocoa crumble
14

MILK CLOUD,
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