News

OCTOBER 2017 1-1





ANTIPASTI




“Il Fassone Bacialé” (Seasoned raw Piemontese veal chopped by Knife at the moment ,Tenderloin Carpaccio and Salsiccia di Bra)

“Vitello Tonnato “ shaved poached Veal with a Tuna dressing


Sauteed Rabbit Livers with fried Onions over fresh Watercress little salad and Porto Reduction

Fried Anchovies with “Bagnet Verd” chopped by Knife

Little Squid stuffed over White Beans from Gorrino cream

Poached Egg over Cauliflower cream , toasted Pumpkin seeds and shaved Black Truffle

Sicilian very fresh raw fish

French Oysters

Mixed House salad



HANDMADE PASTA




“ Plin dell’Arbarella ” (Hand pinched ravioli stuffed with Cow, Sheep and Goat cheese)

with Butter and shaved Black Truffle

“ Tajarin" with “Fassone Piemontese” Veal Ragù chopped by Knife and cooked in Clay Pot

Tagliatelle with Cuttlefish ink , red Shrimps, Tuna bottarga and Lemon peel from Vico Equense

Baked Lasagna with Hazelnut “ Tonda Gentile “ flour and Rabbit ”Grigio d’Alta Langa “ ragù

Potato Gnocchi with fresh Tomatoes “Cuori di Bue” , Stracciatella and Basil

SECONDI




Pan roasted Beef Tenderloin “ Fassone Piemontese “ with Guacamole and crispy Polenta “Ottofile”

Suckling Pig cooked at slow temperature and pan roasted a là minute
with Blueberries sauce and “Subric"

Roasted Lamb caramelized with Acacia honey and Rosemary

Seared Amberjack fillets over sweet Corn cream and Blue Corn chips
Local Selection of fine Cheese



Tasting Menu



Il Fassone Bacialé” (Seasoned raw Piemontese veal chopped by Knife at the moment ,

Tenderloin Carpaccio and Salsiccia di Bra)

Crispy Puff Pastry , Caramelized Figs and Traditional Cheese from Alta Langa

I Plin dell’Arbarella (Hand pinched ravioli stuffed with Cow , Sheep and Goat cheese ) , Butter and shaved Black Truffle

Hazelnut crusted Beef “ Fassone Piemontese “

Panna Cotta “Falls in Love” Vanilla Chinantla Mexico, Hazelnut Tonda Gentile delle Langhe





Tasting Menu



Sicilian very fresh raw Fish

Little Squid stuffed over White Beans from Gorrino cream

Tagliatelle with Cuttlefish ink , red Shrimps, Tuna bottarga and Lemon peel from Vico Equense

Seared Amberjack fillets from Mazara del Vallo over sweet Corn cream and Blue Corn Chips

Treiso …….. Brest


(Menu available depending on the availability of fresh fish)