À la carte Menu

Antipasto Piemontese with warm truffle cheese, porcini mushrooms and cream sauce. An aromatic starter with a delicate mushroom note and a creamy character.

Creamy burrata, roasted cherry tomatoes, basil oil, and toasted country bread.

Lightly fried calamari, prawns, lemon, parsley, and saffron aioli.

Rocket, pear, walnuts, aged cheese, and lemon dressing.

Hand-cut ribbons with beef ragù, tomato, red wine, and Parmigiano.

Brown butter, sage, lemon zest, toasted pine nuts, and aged cheese.

Carnaroli rice, woodland mushrooms, thyme, and Parmigiano.

Tomato, mozzarella, basil, and extra virgin olive oil.

Tomato, mozzarella, spicy salame, chilli, and oregano.

Woodland mushrooms, Taleggio, thyme, mozzarella, and garlic oil.

Sea bass with lemon, fennel salad, salsa verde, and roasted potatoes.

Grilled steak with salsa verde, rocket, rosemary potatoes, and jus.

Braised octopus with tomato, olives, capers, parsley, and grilled bread.

Veal with prosciutto, sage, white wine, and rosemary potatoes.

Mascarpone, espresso, cocoa, and Savoiardi biscuits.

Vanilla cream, amarena cherries, and almond crumble.

Crisp pastry shells with sweet ricotta, citrus, and pistachio.