STARTERS

Cream of burrata, escarole, marinated anchovies and polenta crisp

20,00

Piedmontese "carne cruda", red onion, caviar and lemongrass sauce

25,00

Calamari stuffed with Seirass cheese, bread sauce and "bottarga"

21,00

Raw and cooked scampi, yogurt and passion fruit

29,00

Sicilian prawns with celeriac purée and Martini Dry sauce

27,00

Onion, cooked in salt, "finanziera" and egg yolk sauce

20,00

FIRST COURSES

Saffron risotto, beef bone marrow sauce and lemon powder

20,00

"Plin" ravioli Partenopea-style with Alta Langa butter, parmesan cheese

18,00

Linguine with squid and sea lettuce

19,00

Mixed pasta with beans and seafood

20,00

"Tajarin" with rabbit ragu' and its liver pate'

20,00

FISH SECOND COURSES

Turbot, Bra sausage and broccoli

32,00

Gurnand with saffron potatoes and sweet garlic sauce

30,00

Amberjack with fennel cream, clams and sea foam

28,00

NB:                       we cannot garantee the availability of the fish specified on the Menu as we rely on the fresh species available daily at the market

MEAT SECOND COURSES

Hay-perfumed lamb with artichokes

30,00

Pigeon, vanilla sauce, foie gras and a mini apple tarte tatin

35,00

Rump of Piedmontese veal, Genovese style millefeuille, honey and chilli sauce

28,00

Muzzle of piglet braised in Barolo, terrine of potato and shallots

26,00

Beef "tagliata"

30,00

Piedmont regional cheeses

16,00

Lurisia water

3,00