Sweet and sour perch salad with fennel and orange, pickled whitefisch, marinated trout tartare with its caviar, horseradish mayonnaise
Amberjack carpaccio on Peruvian cause and “tiger’s milk” with coriander
Catalan-style octopus with rocket cream and Parmesan leaves
Beef tartare, borage pesto and salted walnut biscuits
Pork loin, “bagna cauda” sauce, hazelnuts and matured goat cheese
Lightly smoked raw ham from Vigezzo Valley, crispy endives and asparagus with buttermilk cream
Carnaroli rice Bianchetti selection with perch, raisined tomatoes and basil
Small macaroni with lake fish-Bolognese sauce flavoured with mint and lemon
Fusilli from Gragnano sautéed with artichokes, calamari, prawns, crumble of dried tomatoes
Potato and broad bean gnocchi** with scorpion fish ragout in yellow datterini-tomato sauce
Bauletti-Ravioli with beef stew, Castelmagno-cheese cream and spinach crumble
Dandelion (taraxacum) noodles with lamb strips and cardoncelli-mushrooms
Assortment of goat’s and cow’s cheeses with fruit compote and chestnut honey
Zucchini spaghetti with almond pesto, fennels and chili
Quinoa and sunflower seed burgers with yellow pepper molasses
Millet and potato croquettes on soy vegetable salad
Spelled, green apple, spring onion and cucumber salad with grapeseed oil and grapefruit
Mix of fried sweet water fish and vegetables with rustic potatoes and tartar sauce
Adriatic sea bass escalope on leeks, potatoes and mushrooms seasoned with sesame oil
Slice of white grouper with beetroot couscous and clam broth
Char and bacon, mixed spring salad, maracuja coulis
Pork cooked in CBT, green apple chutney and smoked aubergine puree
Confit duck leg with tamarind compote and braised cabbage
Rabbit stewed with anchovies, peppers and green olives
Grilled beef entrecôte with minced ginger, chives and cashew
All our main courses are accompanied by a side dish. For something extra:
Green salad / Mixed salad / French fries
TRADITIONAL LEMON TART, FROM THE BORROMEAN ISLANDS RASPBERRY SOUP
AND ALMOND BRITTLE
BALOON TIRAMISU’
“BICERIN”, TYPICAL DESSERT FROM PIEDMONT REINTERPRETED
TROPICAL FRUITS WITH MANGO SORBET
BEIGNET WITH ZABAIONE MOUSSE, CARAMEL AND CHOCOLATE
Moscato d'Asti DOCG Carlin De Paolo
Passito DOCG La Giribaldina
Passito Liquoroso DOC Cantine Pellegrino
Bracchetto Rosso DOC Tenimenti Ca' Bianca
SWEET AND SOUR PERCH SALAD WITH FENNEL AND ORANGE, PICKLED WHITEFISH, MARINATED TROUT TARTARE
WITH ITS CAVIAR, HORSERADISH MAYONNAISE
SCALLOP NUTS, “ZEPPOLA”-BEIGNET WITH SPECK AND ANNURCA APPLE CARAMEL
TUNA SASHIMI, ROASTED PINEAPPLE AND shitake MUSHROOMS
FASSONA TARTARE, ASPARAGUS CARPACCIO AND GORGONZOLA CREAM
RAW HAM FROM VIGEZZO VALLEY, WITH ITS GOAT TOMINO CHEESE
“RE CARLO” RISOTTO WITH PERCH, LIQUID ESCAROLE, BURRATA EMULSION
SARDINIAN FREGOLA-PASTA WITH FISH, VARIATIONS OF SHELLS
AUBERGINE GNOCCHI WITH BLUE CRAB MEAT* AND SCAMPI*, DATTERINO CREAM AND BASIL
“AGNOLI”-RAVIOLI WITH STRACCHINO CHEESE AND BLACK TRUFFLE WITH “GENOVESE” DUCK RAGOUT
ASSORTMENT OF GOAT’S AD COW’S CHEESES WITH FRUIT COMPOTE AND CHESTNUT HONEY
ZUCCHINI SPAGHETTI WITH ALMOND PESTO, FENNELS AND CHILI
QUINOA AND SUNFLOWER SEEDS BURGERS WITH YELLOW PEPPER MOLASSES
MILLET AND POTATO CROQUETTES ON SOY VEGETABLE SALAD
SPELLED, GREEN APPLE, SPRING ONION AND CUCUMBER SALAD WITH GRAPESEED OIL AND GRAPEFRUIT
MIX OF FRIED SWEET WATER FISH AND VEGETABLES WITH TARTAR SAUCE AND RUSTIC POTATOES
BREADED TURBOT WITH CURKUMA, WAKAME AND CALAMARI SALAD
ZANDER NUGGETS, BLACK CHICKPEA HUMMUS AND VEGETABLE SAPGHETTI
LAMB SIRLOIN, GRASS PEA SALAD AND AUBERGINE YOGHURT
PIEDMONTESE BEEF FILLET WITH SEASONED CRODO CRUST, CONFIT SHALLOT AND VEGETABLES
ALL OUR MAIN COURSES ARE ACCOMPANIED BY A SIDE DISH. FOR SOMETHING EXTRA:
GREEN SALAD / MIXED SALAD / FRENCH FRIES
TRADITIONAL LEMON TART, FROM THE BORROMEAN ISLANDS RASPBERRY SOUP
AND ALMOND BRITTLE
BALOON TIRAMISU’
“BICERIN”, TYPICAL DESSERT FROM PIEDMONT REINTERPRETED
TROPICAL FRUITS WITH MANGO SORBET
BEIGNET WITH ZABAIONE MOUSSE, CARAMEL AND CHOCOLATE
Moscato d’Asti - Carlin de Paolo
Passito - La Giribaldina
Passito Liquoroso -Cantine Pellegrino
Brachetto Rosso - Tenimenti Ca’ Bianca
Asparagus carpaccio and smoked char in a farm nest, hibiscus vinaigrette
Raviolotti pasta with artichokes and goat cheese, light velvety with porcini mushrooms and Jerusalem artichoke
Lamb bites flavored with myrtle, sweet potato puree, jackdaws and peanuts sauce
White chocolate ball, with "velvet" mousse of pure caribe, almond crunchy strawberry compote
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof