Tastings

Emotion Culinary

Low Temperature Cooked Veal Rose with Antique Sauce and Caper Flower of Salina
14,00
Smoked Beard with Castelmagno Cheese and Honey
16,00
Trout of Val Maira Marinated with Citrus Fruits, Salt Maldon and Passito of Neive
16,00
Tartare of Fassona Female Piedmont Knife with Egg Marinated by the Chef or with Caviar Extra Dark Chocolate Venchi 80%
14,00
Baccalao Mantecato and Gold Leaf
15,00
Red Shrimp of Mazara del Vallo Giacalone Selection
6,00 cad.
Scampi Tartare of Santa Margherita Giacalone Selection with Elisir
35,00
Chickpeas Humus, Figs and Buffalo Burrata
15,00
Goose Foie Gras, Normandia Pain au Beurre and Mango Sorbet
35,00
Octopus, Entracque Potato Coulisse, Confit Tomato and its Reduction
24,00
Baccalao Mantecato and Pil Pil Sauce
15,00

Langa Plin with 3 Roasts with Burnt Butter and Buffalo Cream
18,00
Rice Tenuta Colombana Fond or Brown and Marrow in his Bone
25,00
Bayard's Purple Vitellotte Potato Dumpling
on Coulisse of Datterino Piennolo del Vesuvio and Stracciatella Colatura
18,00
Raviolo Stuffed with Liquid Carbonara with Egg Zabaione and Pecorino Cheese
18,00
Raviolo di Cioccolato Grand Cru del Madagascar Ripieno di Ricotta Seirass,
Scorza d'Arancia e Delicatezza di Nostrale d'Alpeggio
18,00
Rice Colombara Figs and Stilton
25,00

Pressaler Lamb with Scottadito and Crunchy Vegetables from the Garden
22,00
Fillet of Cinta Senese Suckling Pig on Gentile Hazelnut Cream of the Langhe and Blue Butter of Normandy
18,00
Tagliata di Fassona Female Piedmont and Crunchy Vegetables
20,00
Australian Kangaroo Fillet and Crunchy Vegetable Garden
26,00
Carrè di Cervo in Panure di Pane Aromatizzato Nappato al Burro di Caca e Orto di Verurire Croccanti
25,00
Tagliata d'Anatra Femmina Barbarie Prince de Dombe
28,00
Kobe A5 Ribeye with Caraglio Garlic Chips and Crunchy Vegetables
180,00
Picanha USA Black Angus with Crunchy Vegetables
45,00