Starters

Stuffed Red “Radicchio”, Pine nuts and Pomegranade € 20

Fassona Beef tartare, musstard & rosemary, smoked eggyolk & schallot € 20

Squid and chickpeas..."Zimino" style  € 25

Scallops Club sandwich, Bone marrow BBQ and Caviar   € 25

First courses

Traditional “Agnolotti del plin”, Gravy and Thyme     € 20

"Acquerello" rice, pumpkin, almond, salated lemon and sage € 20

Potato "Cannelloni", blue crub, spring onion, smoked butter and seaweeds € 25

Duck “Tortelli”, Shellfish Bisque and Sichuan & Sancho Pepper € 20

Second courses

Blond onion from Cureggio and Fontaneto,stuffed and lacquered, whisky & nutmeg € 22

Fassona Beef Sirloin, Hunchback Thistle from Nizza M.to and Bordelaise Sauce € 30

Cuttlefish & cep mushrooms € 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

Jerusalem Artichokes, Yogurt, Pear and  Anise € 12

Coconut, Pineapple, Lime and Coriander  €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€

Vegetable Garden

4 vegetarian courses 65€