Starters

Artichoke, Smoked egg yolk, Butterlmilk and Parsley € 20

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

Raw Mediterranean Leerfish, Beetroot, Yogurt and Catalogna chicory  € 24

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

Burntwheat “tortelli”, Gorgonzola cheese, pear, Timorasso wine € 20

“Tajarin”, Smoked Butter, Sea Bass Roe, Spring Onion and Tarragon € 20

Second courses

Nizza Monferrato Hunchback Cardoon, Pecorino cheese and Hezelnuts   € 22

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

Monkfish, Wild garlic, Herbs sauce and Swiss chard € 28

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

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 Buffalo Cheese “Semifreddo”, Polenta Cake, Grape Must and Pear €12

Territory and Tradition

4 traditional courses 72€*       * 2 euro will be donated to “Ristoranti Contro la Fame”              

Free Style

7 courses by Chef Marco Molaro  90€

Quinto/Quarto

My idea of giblets 60€