Starters

Poached Egg, Cauliflowers, “Toma del Lait Brusc” cheese and Sansho pepper € 20

Fassona Meat Tartare, Prescinsêua Cheese, Artichoke and Hazelnuts € 20

Beef Tongue BBQ, Lemongrass, Ginger and Turnip top  € 22

Scallops Club sandwich, Bone marrow BBQ and Caviar   € 25

First courses

Traditional “Agnolotti del plin” and Salted butter mousse       € 20

“Acquerello” Rice, Beetroots, Horseradish and Parsley  € 20

Corn Gyoza, “Asìno” cheese, Fermented Turnip and Rosemary € 22

“Burnt wheat “Tajarin”, Caper leaf, Garlic, “Agretti” and Trout roe  € 22

Second courses

Roasted Celeriac, red “radicchio”, Cocoa fava beans  € 22

Beef cheek, Parsnip and Bordelaise sauce  € 28

John Dory Fish, Fennel, Orange and Vanilla € 30

“All” the half pigeon…Grape must, Ajvar sauce € 30

Cheeses

Small tasting 4 cheeses € 15

Medium tasting 7 cheeses          € 20

Desserts

I'm NOT…a Bonet!             € 12

“Rose milk” curd, Lemon and Strawberries  € 12

One for all: Banana & Chocolate €12

 Rosmary milk curd, Yuzu cake and Licorice €12

Territory and Tradition

4 traditional courses 70€               

Free Style

7 courses by Chef Marco Molaro  90€

Quinto/Quarto

My idea of giblets 60€