Starters
Sliced veal meat with traditional “tonnato” sauce € 14,00
Tuna mousse served with Pachino jelly and tomato sauce 12,00
Courgette soufflé served on Robiola cheese fondue € 12,00
Crispy egg served on kataifi spaghetti and peas cream 14,00
First Courses
Tajarin (typical pasta) with “monferrino” ragout 12,00
Agnolotti with roast beef sauce € 12,00
Carnaroli risotto with asparagus and Parmesan cheese € 14,00
Second Courses
Pork fillet in bacon and rosemary crust served with vegetables € 16,00
Veal cheek cooked with Barbera wine and served with vegetables € 16,00
Desserts
Hazelnut cake with eggnog cream € 7,00
Chocolate mousse with wild berries coulis € 6,00
Strawberries with Moscato wine € 5,00
The Restaurant is open only for dinner.
Closing day: Wednesday.
Booking is recommended and appreciated.
