News

November 2018


Tasting Menu

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


Poached Egg over Squash cream , Blu Goat Fonduta
and shaved Black Truffle

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


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


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




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 Spinach little salad and Moscato Reduction

Fried Anchovies with “Bagnet Verd” chopped by Knife

Poached Egg over Squash cream , Blu Goat Fonduta and shaved Black Truffle

Sicilian very fresh raw Fish

La Tuma in Vigna (Traditional Sheep Cheese with Strawberry grape, Pear Madernassa
and crispy Bread “Pan d’ Langa” )

Terrina di Foie Gras and crispy Pan Brioche

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

Potato and flour from Dronero Gnocchi with Violet Shrimps from Mazara del Vallo


Lamb Filet Ravioli over Potatoes cream and Olive Oil perfumed with Rosemary



SECONDI

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

Rabbit cooked with Arneis wine , Hazelnut sauce and little Seasonable garden

Sauteed Amberjack from Mediterranean sea , Crispy Eggplant
and sweet Beans from Gorrino cream


Braised Beef Fassone Piemontese cooked with Dolcetto wine from Treiso

Local Selection of fine Cheese