OUR PROPOSALS TO START

  • VEAL
    rosé, cooked at low temperature, tuna sauce € 24,00
  • FASSONA
    mince with a knife, Raclette cheese flakes and black truffle € 26,00
  • EGG
    poached egg, winter Caesar salad and Castelmagno cheese € 24,00
  • CHAR
    cooked in sweet and sour sauce, red onions and white corn € 25,00

FIRST COURSE

  • CHITARRINE
    (square section spaghetti) mackerel, beurre blanc and caviar € 28,00
  • TORTELLO
    (stuffed pasta) with mountain ricotta (italian soft cheese), cream of herbs and parsley oil € 25,00
  • RICE
    creamed carbonara style, crispy cheek lard and marinated egg yolk € 25,00
  • SPAGHETTO
    of Gragnano “Gentile” (durum wheat semolina pasta with water from the aquifer), beetroot and anchovy cream € 25,00

THE MEAT

  • SUCKLING PIG
    roasted, cabbage salad and its gravy € 26,00
  • VENISON
    fillet in L.T.C., wine sauce and buckwheat polenta € 28,00
  • GUINEA FOWL
    seared breast, sautéed fennel with orange and chili pepper € 26,00
  • TENDERLON
    in a breadstick crust, potato lasagne with thyme € 27,00

THE FISH

  • BRILL
    seared, spinach, pecorino (sheep’s cheese) mousse and nutmeg € 28,00

SELECTION OF DAVIDE SCORRANO’ CHEESES

  • CHEESES
    Selection (€ 2,50 per piece)
    Accompanying honey and/or jams € 2,00

THE CHEF’S DELIGHTS

  • HAZELNUT
    hazelnut parfait, caramel ganache € 12,00
  • MANGO
    cheesecake, mango cream and white chocolate € 12,00
  • COFFEE
    ladyfinger, mascarpone and its ice cream € 12,00
  • SORBET
    fresh fruit sorbets € 10,00

TRADITIONAL MENU
€ 55,00 (drinks excluded)
(only for the entire table)

  • VEAL
    rosé, cooked at low temperature, tuna sauce
  • TORTELLO
    (stuffed pasta) with mountain ricotta (italian soft cheese), cream of herbs and parsley oil
  • GUINEA FOWL
    seared breast, sautéed fennel with orange and chili pepper
  • HAZELNUT
    hazelnut parfait, caramel ganache

CHEF’S MENU
€ 60,00 (drinks excluded)
(only for the entire table)

  • FASSONA
    mince with a knife, Raclette cheese flakes and black truffle
  • CHAR
    cooked in sweet and sour sauce, red onions and white corn
  • SPAGHETTO
    of Gragnano “Gentile” (durum wheat semolina pasta with water from the aquifer), beetroot and anchovy cream
  • TENDERLON
    in a breadstick crust, potato lasagne with thyme
  • COFFEE
    ladyfinger, mascarpone and its ice cream

Bread and cover € 4,00 – Coffee with small pastries € 4,00

Requirements for correct conservation of some foods may require a temperature reduction procedure.