Carne cruda : 3 textures of raw veal meat: knife chopped, albese way and in a cube, egg yolk’s sauce, curly endive, flowers, and lemon vinaigrette
13€
M Vitello tonnato: piedmontese veal with traditional tuna’s sauce
13€
Homemade canned rabbit, agretti, taggiasche olives powder
13€
Insalata Bergera: green salad, Roccaverano goat cheese, hazelnuts, celery, toasted bread and honey’s vinaigrette
12€ V
Tarte Tatin with red radish and blue cheese cream
13€ V
Octopus and borettane onion skews, and pappa al pomodoro (bread and tomatoes souce)
16€
Fiocco di Culatello, stracciatella cheese from “Caseificio Pepe 1924”
12€
Ravioli del plin: handmade ravioli del plin stuffed with meat and vegetables served “in the napkin” or with butter and sage
15€
M Ravioli del plin: handmade ravioli del plin stuffed with meat and vegetables served “in the napkin” or with butter and sage
15€
Tajarin: handmade egg’s noodles with sausage ragù
14€
Handcut red spaghetti with cuttlefish, fresh peas e raw cuttlefish
16€
Potato gnocchi, wild herbs and Garbà pesto
15€ V
M Brasato al Barbaresco: typical braised beef in Barbaresco wine sauce with mashed potatoes, and vegetables
16€
Ratatouille: baked seasonal vegetables with burrata cream flavoured with basil, olives caviar and toasted bread crumbs
14€V
Re Sole style lamb with his side
16€
Braised Mediterranean codfish filet, spicy parsnip and hollandaise sauce
18€
Typical cheese board by Borgo Affinatori (AT)
14€ V
Bunet (Traditional chocolate pudding with amaretti biscuits and hazelnuts)
6€ V
Panna cotta (Typical pudding made with milk, cream and caramel)
6€ V
Shortcrust pastry, typical ricotta cheese mousse, candied fruit and citrus sauce
7€ V
Paris Brest, mascarpone cream and red fruit
7€ V
Our ice cream and sorbets
6€ V
Robiola di Roccaverano DOP (goat's milk, soft cheese)
Robiola di Murazzano DOP (sheep's milk, hard cheese)
Raschera d'Alpeggio – (cow's milk, hard cheese)
Testun di capra (goat's milk, hard cheese)
Sola di capra (goat's milk, hard cheese, mature)
Toma del làit brusch (cow's milk, hard cheese)
Isola di Palanfrè (cow's milk, semi-hard cheese)
Murianengo (cow's milk, hard cheese, maturate 3 years)
Toma al malto d'orzo e whiskey (cow's milk, hard cheese)
Saret di Palanfrè (cow's milk, blue and soft cheese)
Blu di Pecora (sheep's milk, blue and soft cheese)
Blu di capra (goat's milk, blue and semi-hard)
Blu ai mirtilli (cow's milk, blue and soft cheese)
Gorgonzola naturale (cow's milk, blue and semi-hard cheese)
Pecorino sardo (sheep's milk, hard cheese)
Place settings, bread and grissini
2€