Starters

Liquid Salad  € 18

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

Baby squid, Trumpet courgettes and Buffalo ricotta cheese  € 25

Scallops Club sandwich, Bone marrow BBQ and Caviar   € 25

First courses

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

"Acquerello" rice, Butter & sage, Ananas & Anchovy sauce  € 20

Spaghetto with pinenuts, raw shimps, dill and onion from Breme € 25

Italian "ramen" , Burnt wheat, Red pepper, Buffalo "mozzarella" cheese € 20

Second courses

Tarte with Sweet Pepper from Carmagnola and Capers € 22

Fassona Beef Sirloin, “Caponata”, Bearnaise and Cognac  € 30

Poched red dentex fish, parsley, lemond and olives € 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

Apricot, Sheep’s Ricotta Cheese, Ginger & Cardamom € 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€