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Appetizer

Raw veal meat tartare with “Vacche Rosse” parmesan cheese cream
16€
Whipped salt cod fish, pumpkin, sun-dried tomato pesto and Taggiasca olives
18€
Soft egg, Porcini mushroom, crispy focaccia, Fontina cheese fondue
25€
“Vitello tonnato” : veal with tuna sauce
16€
Veal sweetbread, creamy potato purée and Beurre blanc
20€
Seasonal salad with honey vinaigrette
12€

First Courses

Ravioli “Del plin” stuffed with Fontina fondue served with salted butter
18€
Gratinated veal tripe, leeks and Sichuan pepper
16€
Potato gnocchi, smoked trout, pine butter served with salted butter
20€
“Tajarin” homade pasta with ragù sauce
16€

Main Courses

Butter-cooked sturgeon , sweet and sour radicchio and helzelnut
25€
Roasted veal in red wine, carrot purée and rosemary
20€
Roasted bone marrow
20€
Guinea fowl breast roulade and spinach with beetroot confit

(meatballs made with pork meat,liver and hazelnuts)

20€
Selection of local cheese “Franco Parola”

Robiola di Roccaverano (or.Roccaverano – raw goat milk ) Montebore (or.Val Borbera – raw cow milk and goat milk) Gorgonzola dolce ( or.Novara – raw cow milk) Pecorino (raw sheep milk) Testun (or. Villafranca PT – raw goat milk) Blu di Lanzo (or. Valli di Lanzo – raw cow milk) Castelmagno “Des Martins” (or.Castelmagno- cow raw milk)

20€

desserts

Panna Cotta
9€
Hazelnut ice cream, cocoa crumble and tonka bean
9€
Fluffy tiramisù
9€
Fruit in syrup and seasonal sorbet
9€

Tasting Menu - 55€

Raw veal meat
“Tajarin” homade pasta with ragù sauce
Roasted veal in red wine, carrot purée and rosemary
Panna cotta

recommended dishes with white truffles

Raw veal meat
Pochè egg and fontina cheese fondue
Fontina fondue
“Tajarin” homemade pasta with salted butter
“Raviolo del plin” stuffed with fontina cheese fondue and salted butter
Guinea fowl breast roulade and spinach with beetroot confit
Bone marrow
Panna cotta
Butter-cooked sturgeon and potato purée
Veal sweetbread, creamy potato purée and Beurre blanc

   WINE LIST

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