English menù

with brioches and butter

served with muster

served with artichokes in a herb dressing

with porcini mushrooms and parmesean cream

with goat cheese cream

with mushed potatoes

served with white truffle

pasta filled with braised beef

with Castelmagno cheese and mushrooms(for minimum 2 people)

with roe deer ragù

with pecorino chees fondue and

small gnocch bread with tomatoe souce and beans

fried in breadcrumbs and served with potatoes chips

with with potatoes

with fennel millefeuilles

with roasted quali legs

Cooked at low temperature with stewed cabbages

with polenta

with home-made jam

served with white truffle

with crunchy caramel

with whipped cream

with whipped cream and amaretto crumbs