The Grande Carte
The special dishes of the Ristorante del Cambio
HORS D’ŒUVRE
Veal in tuna sauce old style
Vegetable cube salad with mayonnaise and fillet of tuna in olive oil
Thistles from Nizza with achovies sauce & hazelnuts
Raw piedmontese meat oil & lemon
The goose liver paté with Carpano vermouth and green apple
Eggs in cocotte with white truffle cream sauce
FIRST COURSES
Our taditional ravioli hand made with veal reduction sauce
Italian penne from Naples with broccoli, sausages, peel of lemon end black truffle
Hand made fresh thin noodles with chicken livers sauce
Risotto with Barolo red wine
MAIN COURSES
Beef cheek braised in Barolo red wine sauce with polenta
Shank of veal, slow cooking by oven with rosemary sauce
The “Finanziera” special dish with offal of veal
Fillet of deer with pumpkin purée, pears and oil of almonds
Fish by the day
Best selection of Piedmontese cheese from local hills and home made jam
CAMBIO CONTINUAL
ONLY ALL THE TABLE
Our Chef Riccardo Ferrero present a very special menu in ten little courses about past and present
ONLY BY RESERVATION
The Piedmontese mix fried of meat and vegetables (35 pieces)
The wheat-flour for the pasta and the bread is a “gold selection” by Molino of Andezemo
Head Chef Riccardo Ferrero, Sommelier Enzo Di Lauro