Chef Andrea Salvatori’s 5 Sensations 55,00 Per Person
Wine Pairing 5 Sensations 35,00 Per Person
Chef Andrea Salvatori’s 7 Sensations 70,00 Per Person
Wine Pairing 7 Sensations 50,00 Per Person
Delicate Perceptions
Il Grande Classico Low Temperature Cooked Veal Rose with Antique Sauce and Caper Flower of Salina 15,00
Fantasia dal Bosco Smoked Deer with Castelmagno Cheese and Honey 16,00
Madama La Piemunteisa Tartare of Fassona Female Piedmont Knife with Egg Marinated by the Chef or with Caviar Extra Dark Chocolate Venchi 80% 15,00
La Regina del Fiume Trout of Val Maira Marinated with Citrus Fruits, Salt Maldon and Passito of Neive 16,00
Lingotto di Francia Goose Foie Gras, Pan Brioche and Mango Chutney 30,00
Baccalao Salted Cod Creamd and Gold Leaf 16,00
Il Principe di Mare Scampi Tartare of Santa Margherita Giacalone Selection with Elisir 35,00
Humus! Chickpeas Humus, Figs and Buffalo Burrata 16,00
Author's Emotions
Pizzicotto di Langa Langa Plin with 3 Roasts with Burnt Butter and Buffalo Cream 18,00
I Carbonari Raviolo Stuffed with Liquid Carbonara with Egg Zabaione and Pecorino Cheese 18,00
Euforia al Cioccolato Grand Cru Chocolate Raviolo from Madagascar Filled with Ricotta Seirass, Orange peel and delicacy of Nostrale d'Alpeggio 18,00
Sempre più in Alto Castelmagno d'Alpeggio Stuffed Bauletto with Mountain Herb Butter 18,00
Pourple Sesation Bayard's Purple Vitellotte Potato Dumpling on Coulisse of Datterino Piennolo del Vesuvio and Stracciatella Colatura 18,00
Nonna Pina 2.0 Rustic Tagliatella 30 Yolks, Umami Black Garlic, Bronte Pistachio Crumble on Robiola di Roccaverano Fondue with Tre Latti Guffanti 20,00
Nobili! Risotto Acquerello Tenuta Colombara Aged 3 years Toma del Marchese, Red Fruits and its Garden 25,00
Nero Elegante Raviolo Stuffed with Ancient Stracchino and Uncinato Truffle on Porcini Cream and Black Truffle Carpaccio 30,00
Torre di Mare Ravioli of Scallops Pecten Jacobeus and Prawns with its Bisque 25,00
Intense Shades
Brûlé Au Doigt Pressaler Lamb with Scottadito and Crunchy Vegetables from the Garden 24,00
Desiderio dal Giappone Kobe A5 Ribeye with Caraglio Garlic Chips and Crunchy Vegetables 150,00
Grugnito di Maremma Fillet of Cinta Senese Suckling Pig on Gentile Hazelnut Cream of the Langhe and Blue Butter of Normandy 20,00
La Fassona Tagliata di Fassona Female Piedmont and Crunchy Vegetables 25,00
Si Vede il Marsupio? Australian Kangaroo Fillet and Crunchy Vegetable Garden 26,00
Selvaggio Addomesticato Loin of Venison in Panure of Flavored Bread Napped with Venezuelan Cocoa Butter and Crunchy Vegetable Garden 28,00
Coupe Au Coeur Sliced Duck Female Barbarie Prine di Donne with Crunchy Vegetable Brunoise 28,00
Superb Lust
Oro di Cuneo by Chef Andrea Salvatori 10,00
Layered Berry Pastery 10,00
Millefeuille with Venchi Extra Dark Chocolate Caviar 80% 10,00
Bonet 9,00
Pavlova Meringue and Whipped Cream with Strawberry Drawstring 12,00
Mango Sorbet Via Air and Rum from the French Antilles 12,00
Campari sorbet and Sicilian red oranges 12,00
Tonda Gentile Hazelnut Semifreddo from Langhe 10,00
Semifreddo with Peach from Lagnasco 10,00
Cremino Ice Cream 12,00
Sumptuous Forms
Carefully selected artisan cheeses with jams and honey
