Seasonal menu
Starters cold and warm
- Veal in tuna sauce in old style
- Our traditional goose-liver paté aromatized with truffle
- Cold tomato cream with lobster and old balsamic vinegar
- ”Finanziera”special dish made with offal of veal and chicken
- Zucchini flowers stuffed with ricotta cheese and basil sauce
- Raw tartare of tuna with Belgian endives and black olives
- Little composition of see-bass, crustaceans and vegetables
First courses
- Hand made fresh shi drum and zucchini ravioli with butter and thyme
- Agnolotti in Piedmontese style with meat sauce
- Little potatoes dumpling with green basil sauce and string beans
- Risotto cooked in Barolo red wine
- Fresh noodles with zucchini flowers and clams sauce
Soups
- Luke warm minestrone with vegetables in Genoa style
- Cold consommé with Porto wine
- Cream of carrots with black rice
Fishes
- Grilled sole with fine herbs
- Steak of tuna grilled with salad
- Scorpion fish soup with chanterelle mushrooms and saffron
- Wild sea bass steak with Barbera red wine sauce
- Mediterranean sword fish cooked on the stone and salad
Meats
- Fillet of veal with barbaresco red wine sauce
- Chateaubriand (for 2 persons) “Vialardi”, fois gras sauce
- Tartare raw meat with oil and lemon
- Fritto misto (mixed meats, vegetables fried Piedmontese style)
- Braised beef in Barolo red wine with cornmeal porridge
- Lamb chops in sesame seeds crust
- Veal sweetbreads with porcini mushrooms
Cheese
- Choice of Piedmontese cheese
Our Traditional Menu
- Stuffed red pepper and green salad with pine seeds
- Ours “Agnolotti” nature
- Milanese cutlet, egg and zucchini in vinegar sauce
- Peach with chocolate and almond biscuits
- Coffee