News






April 2017




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 Porto Reduction

Fried Anchovies with “Bagnet Verd” chopped by Knife

Gurnard Soup with its crunchy fillets, boiled Potatoes and their curls

Poached Egg over Artichokes cream and Parmigiano Reggiano fonduta

 French Oysters  “ Jardins di Tatihou and Fine de Claire Vert “

Veal Tongue cooked in a traditional way and pan roasted a la minute over cream of white Beans from Gorrino ,
Asparagus and “ Bagnet Rus “


HANDMADE PASTA


“ Plin ai Tre Arrosti ” (Hand pinched ravioli stuffed with Rabbit , Pork and Beef meat) with Butter and Sage

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

Cavatelli with Buckwheat flour , Red Shrimps from Mazara del Vallo, “Datterini“ Tomatoes and Buffalo Ricotta

Fillet Mignon Tortelli with Parmigiano Reggiano “Vacche Rosse 24 mesi , Aceto Balsamico di Modena
“Acetaia del Cristo “ over Jerusalem Artichokes cream

Potato and wholemeal flour Gnocchi with toasted seeds and sweet Gorgonzola 


SECONDI


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

Roasted “ Rabbit Grigio d’Alta Langa” (Fillet and Rack) Morel sauce and “ Subric “ ( traditional Potato frittata)

Fried Brain and Marrow with Bananito and little Spring’s garden

Lamb fillet cooked rosé with Carrot variation perfumed with Cumin


Pan roasted Red Mullet fillet over sweet Corn cream and Blue Corn chips
Local Selection of fine Cheese


DOLCI



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


Castagnaccio ( Chestnut cake ) with Pears “Madernassa” cooked with Nebbiolo wine

Treiso ……… Brest 


Violet and Primroses Mousse, Sof Meringues and Sablé biscuit




Tasting Menu

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

Veal Tongue cooked in a traditional way and pan roasted a la minute over cream of white
Beans from Gorrino , Asparagus and “ Bagnet Rus “


“ Plin ai Tre Arrosti ” (Hand pinched ravioli stuffed with Rabbit , Pork and Beef meat) with Butter
and Sage

Roasted “ Rabbit Grigio d’Alta Langa” (Fillet and Rack) Morel sauce and “ Subric “ ( traditional
Potato frittata)

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




Tasting Menu
Sicilian very fresh raw Fish

Gurnard Soup with its crunchy fillets , boiled Potatoes and their curls

Beet Ravioli stuffed with Amberjack and perfumed with Citrus fruits

Seared Red Mullet fillets over sweet Corn cream and Blue Corn Chips

Treiso …….. Brest
(Menu available depending on the availability of fresh fish)