FIRST COURSES
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BRAIDED PASTA WITH WHITE VEAL RAGÙ€15Trecce Pasta with White Veal and Herb Ragù
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CLASSIC PIEDMONTESE EGG TAJARIN€16With leeks, sausage and aromatic herbs.
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SUMMER RISOTTO€16With Three Varieties of Tomato, Stracciatella and Basil
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LINGUINE WITH GARLIC, OLIVE OIL AND PRAWNS€18Served with Prawn Bisque
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BORAGE RAVIOLI€15With Butter, Marjoram and Lemon Zest
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AGNOLOTTI DEL PLIN€16With roast meat jus or butter and sage
STARTER
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AUBERGINE PARMIGIANA€15Fried aubergines, smoked scamorza cheese and a rich tomato sauce.
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SUMMER PANZANELLA WITH TWICE-COOKED SQUID€14With cherry tomatoes, red onion, Taggiasca olives, crispy bread and basil
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VEAL TARTARE WITH POTATO MILLE-FEUILLE€14With chimichurri mayonnaise and drops of thyme honey.\n
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SAVOURY SALT COD CHEESECAKE€15On a crunchy base, with parsley oil.
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SLOW-COOKED VEAL EYE ROUND€16With tuna sauce and caper berry.\n
SECOND COURSES
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SLICED SAKURA BEEF€26With aromatic herbs and herb-roasted potatoes.
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LAMB CUTLETS€32Lamb Chops with sauteed seasonal vegetable.\n
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PAN-SEARED SALT COD€22With Parsley Salsa Verde and Seasonal Vegetables
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PIEDMONTESE FASSONA TENDERLOIN€26Piedmontese Fassona Beef Fillet with toasted bread, foie gras, and eggplant.
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VEAL BRAISED IN BARBERA WINE€24Barbera-Braised Beef slow cooked after 24 hours of marination, served with creamy potatoes and swiss chard.
DESSERTS
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BONET€7Traditional Piedmontese chocolate pudding with amaretti biscuits and fresh cream.
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LEMON CHEESECAKE€8With a delicate citrus glaze.
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ROYAL GREEN APPLE€10Crisp green chocolate shell, filled with apple compote and served on a crunchy base.
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BORGO PEACH SUNDAE€10Vanilla ice cream, light Chantilly cream and toasted hazelnuts.
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PIEDMONTESE DARK CHOCOLATE CAKE€7With cocoa and hazelnuts, served with Greek yoghurt cream and mountain honey.
