Starters

Fassona beef tartare, Anchovies, Fermented shallots and Capers € 20

Roasted squid, Buffalo ricotta cheese and Turnip Top € 24

Sweetbreads, Buttermilk and Fermented turnip “Brovada” € 24

Scallops Club sandwich, Bone marrow BBQ and Caviar   € 25

First courses

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

“Acquerello” rice, with "Prescinseua" cheese, Olives, Nettle and Pinenuts  € 20

"Burnt wheat “tortelli”, Toma Piemontese cheese, plums, Moscato wine and jalapeÑo € 20

Licorice “gnocchi”, Stracciatella cheese and “Scapece” courgettes € 20

Second courses

Onion from Cureggio and Fontaneto, Bearnaise sauce and “Saras del Fen” cheese   € 22

Sword fish, Beurre blanc, Lemon, Green Peans and Sesame € 30

“All” the half pigeon…Ruby Porto, Ajvar sauce, Foie gras € 30

Fassona’s beef sirloin, smoked mashed potatoes, caramelized Red Onion and Whisky € 30

Cheeses

Small tasting 4 cheeses € 15

Medium tasting 7 cheeses          € 20

Desserts

I'm NOT…a Bonet!             € 12

Peach Soup: Almond, Lemon Verbena and Vanilla  € 12

Rosmary & Thyme, Yuzu cake and Licorice  € 12

Watermelon “Carpaccio”, Lime Crème Fraiche Celery and Lovage    € 12

Territory and Tradition

4 traditional courses 70€

Free Style

7 courses by Chef Marco Molaro  90€

Quinto/Quarto

My idea of giblets 60€