Seasonal menu
The Carignano restaurant
Appetisers
- Marinated salmon with pepper and dill, served with salmon caviar and sparkling wine siphons
- Scallops carpaccio with steamed prawns in balsamic vinegar and wild salad
- Pan fried frog leg with caramelized red onions, and gorgonzola cheese sauce
- Scrambled egg with asparagus tips and smoked young-turkey breast
- Cold veal with tuna sauce Piedmont style
- Millefeuille of baked vegetables served with celery sauce and black truffle
Soup, risotto and pasta
- Creamed risotto with buffalo’s milk mozzarella, capers, olives and dried tomatoes
- Braised meat ravioli Piedmont style in gravy sauce
- Thin tagliatelle with asparagus and robiola cheese fondue
- Gratinated macaroni filled fish with smoked ricotta cheese and light tomato sauce
- Spaghetti with zucchini, carpet-shell and chilli-pepper sauce
- Potatoes soup with sautéed calf sweetbreads and violet potatoes chips
Fish
- Turbot filet cooked in black rice, served with cress and onion sauce, carrots puree
- Wild sea bass escalope with red wine “Nero d’ Avola” sauce and braised endive
- Swordfish escalope in pistachio crust served with basil sauce and stuffed tomato
- Grilled or steamed fish (as available)
Meats
- Baked leg of duck confite with vegetables “Grand-Mère”
- Loin of pork with apple and mint sauce served with stewed sweet peppers and olives
- Grilled sirloin of Ireland angus beef with French fried potatoes
- Braised shank of veal served with sautéed violet potatoes
- Fillet chateaubriand with grilled vegetable and béarnaise sauce (for 2 persons)
- Raw fillet veal seasoned to your liking with oil, lemon, capers, anchovies, onions, garlic, parsley, chilli and egg yolk
- Steamed asparagus with fried egg
- Grilled vegetables with buffalo’s mozzarella cheese