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COVER CHARGE
4,00
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CORKAGE FEE
25,00
The Routes
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Chef Andrea Salvatori’s 5 Sensations
55,00 Per Person -
Wine Pairing 5 Sensations
35,00 Per Person
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Chef Andrea Salvatori’s 7 Sensations
70,00 Per Person -
Wine Pairing 7 Sensations
50,00 Per Person
Delicate Perceptions
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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
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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
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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
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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
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Carefully selected artisan cheeses with jams and honey
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The Clock 12 Pieces
24,00 -
Half Clock 6 pieces
16,00 -
5 Blues Special Selection
22,00 -
Only the End of Meal 3 Pieces
12,00 -
Wine Surprise with Cheese Selection
12,00