Starters

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

Roasted squid, Buffalo ricotta cheese and Turnip Top € 24

Foie Gras Escalope, Ananas Compote and Asperum^® 35 years € 28

Scallops Club sandwich, Bone marrow BBQ and Caviar   € 25

First courses

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

“Acquerello” rice selection, Pumpkin, Salted Lemon, Almond and Sage € 20

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

“Capellini d’Angelo”, Sea Urchin, Smoked Butter, Spring Onion and Tarragon € 20

Second courses

Leek from Cervere, Bearnaise sauce and smoked“Provola” cheese   € 22

Sword fish, Beurre blanc, “Puntarelle” chicory, “Allioli” and Herbs sauce € 30

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

Fassona’s beef cheek, Ginger & Lemongrass, Celeriac and Black Cabbage  € 28

Cheeses

Small tasting 4 cheeses € 15

Medium tasting 7 cheeses          € 20

Desserts

I'm NOT…a Bonet!             € 12

Rosmary & Thyme, Yuzu cake and Licorice  € 12

Goat Ricotta Cheese “Semifreddo”, Polenta Cake, Grape Must and Caramelized Figs €12

Territory and Tradition

4 traditional courses 70€

Free Style

7 courses by Chef Marco Molaro  90€

Quinto/Quarto

My idea of giblets 60€