MENU ENG
COPERTO 3 €
STARTERS
Soft-boiled egg at low temperature with asparagus, "peperone crusco" (dried sweet pepper), and 40-month aged Parmesan fondue
Add black truffle shavings - 12€
15 €
Aggiunta Opzionale
Tartufo Nero Fresco a Scaglie
12 €Vitello tonnato with ancient Dijon mustard and honey
16 €
Fassona beef tartare Piemontese style with puntarelle (chicory)
18 €
Cabbage and red cabbage salad with toasted pine nuts, dill, and apple vinegar
13 €
FIRST COURSES
Egg tajarin pasta with 40-month aged Parmesan cream
Add black truffle shavings - 12€
18 €
Aggiunta Opzionale
Tartufo Nero Fresco a Scaglie
12 €
Carnaroli "Salera" risotto with saffron and deconstructed ossobuco (braised veal shank)
24 €
Raviolo del Plin stuffed with robiola cheese from Roccaverano, in a roasted meat reduction with black truffle
23 €
Carnaroli "Salera" risotto with basil, red prawns, and robiola cheese
26 €
MAIN COURSES
Rack of lamb with herb crust and mustard, served with buttered "rattes" potatoes and blueberry sauce
26 €
Thick-cut pork chop with purple and white cabbage salad with a tangy citronette dressing
20 €
Miso eggplant with mixed greens and herbs on chickpea hummus
16 €
Pork belly with soy sauce, ’nduja, and raw red prawn
22 €
Tuna tataki with black rice and soy souce
21 €
CONTORNI
Winter Salad with Vinaigrette
5 €
Grilled Vegetables
5 €
Ratte Potatoes with Butter and Herbs
5 €
DESSERTS
Tiramisù
7 €
Vanilla rice cream with fruit jam
7 €
Cantucci e Vin Santo
"Cantucci" are traditional Tuscan almond biscuits, often served with Vin Santo, a sweet Italian dessert wine.
7 €