TASTING MENU 50€
Carne cruda : 3 textures of raw veal meat: knife chopped, albese way and cubed, egg yolk sauce, curly endive, flowers, and citronette
“Ris, coj e anciue”: tarte tatin of cabbage, rice and anchovy sauce
Tajarin: handmade egg yolk tagliolini with sausage ragù
Local rabbit cooked in Arneis wine, snow peas
Your choice of dessert
Traditional Menù 55€
Mix of typical starters: Fresh cheese with oil, parsley and garlic, anchiovies with bagnet sauce, veal tongue with sauce, raw meat knife chopped, veal with tuna sauce, insalata russa, today’s special
Ravioli del plin: handmade ravioli del plin stuffed with meat and vegetables served : or “in the napkin” (without sauce) or with butter and sage
Brasato al Barbaresco: typical braised beef in Barbaresco wine sauce with mashed potatoes and vegetables
Your choice of dessert
Starters
Mix of typical starters: Fresh cheese with oil, parsley and garlic, anchiovies with green bagnet sauce, veal tongue with red bagnet sauce, raw meat knife chopped, veal with tuna sauce, insalata russa, today’s special
22€
Carne cruda : 3 textures of raw veal meat: knife chopped, albese way and cubed, egg yolk sauce, curly endive, flowers and citronette
15€
Vitello tonnato: piemontese veal with traditional tuna sauce
15€
Veal tongue with traditional red bagnet sauce, pickled raddish
15€
“Ris, coj e anciue”: tarte tatin of cabbage, rice and anchovy sauce
14€
Grilled asparagus, chickpea and asparagus hommus, black garlic, Piemonte pecorino, egg yolk.
15€V
Crumbed anchovy fillets, escarole, Bra tenero cheese, escarole juic, olivese and lemon
16€
MAINS
Handmade pasta
Ravioli del plin: handmade ravioli del plin stuffed with meat and vegetables served: or “in the napkin” (without sauce) or with butter and sage
16€
Tajarin: handmade egg yolk tagliolini with sausage ragù
15€
Handcut spaghetti, Octopus “alla Luciana speziata”
16€
Homemade gnocchi, wild herb pesto, whipped goats cheese ricotta
15€ V
MAIN COURSES
Brasato al Barbaresco: typical braised beef in Barbaresco wine sauce with mashed potatoes and vegetables
18€
Ratatouille: baked seasonal vegetables with burrata cream flavoured with basil, olive caviar and toasted breadcrumbs
15€V
Thigh of guineau fowl “alla caccaitora”, polenta cubes, carrots
18€
Local rabbit cooked in Arneis wine, snow peas
18€
Fried codfish fillet, broadbean purè with paprika, wild-herb aioli, monk’s beard
18€
Cheese board typical and not typical styles (six pieces)
15€ V
DESSERTS
Bunet, typical pudding with chocolate, hazelnuts and amaretti biscuit
7€ V
Panna cotta with caramel
7€
Coffee creme brulée, mascarpone ice-cream
8€ V
Strawberry and rhubarb cheesecake
8€ V
Our ice cream and sorbets
6€ V
Cover charge, homemade bread and grissini
3€
CHEESE
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€
We offer you a carfully selected ,simple and genuine, products in order to share with you thedelicious culinary tradition frrom Langhe.
WARNING:
Some ingredients may be subject to rapid chilling.Some products may contain allergens, please declare any allergies and intolerances when ordering.
