Our tartare is made exclusively from the rump of cattle from the Piemontese Dal Maslè farm.
Artichoke baked with goat cheese and then gratinated.
Low-Temperature Cooked Octopus served with Guacamole: avocado, tomato, red onion, lime, and cilantro.
Riso Barone is a Carnaroli Dop rice that boasts the Riso di Baraggia Vercellese e Biellese mark.
Homemade fresh pasta with prawns and reduced shell sauce.
Handmade pasta filled with fine asparagus and natural reserve gorgonzola aged 180 days
The duck breast comes from ducks raised in France, with a decidedly intense flavor due to their outdoor lifestyle and a diet based on cereals.
Cod with a soft heart and crispy breading.
We simply sear the red snapper to enhance its prized, flavorful meat with excellent organoleptic qualities.
Black Angus stands out for its very tender yet bold and sweet-flavored meat, due to its physical characteristics and strict diet.
Our selection is constantly changing: we choose cheeses based on their ripeness to offer them at their full potential.
Soft-centered fondant made with Araguany 72% chocolate.
Valrhona Araguani 72% Chocolate for the Base and 35% Ivoire Chocolate for the Filling.
Eggs, mascarpone, and cream for the cream, ladyfingers and coffee for the filling.
In case of intolerances, food allergies or for information regarding allergenic ingredients present in the menu, we invite you to speak to the dining room staff before ordering.
For information purposes, we would like to point out that all our menu items may contain traces or all of the allergens as ingredients.
Any raw fish products served are subject to mandatory "sanitary preventive blast chilling" treatment under the Ministry of Health ordinance of 12/05/92 and Reg. CR853/2004.
Some products may be frozen at the source or frozen on site by rapid temperature reduction as described in the hygienic self-control manual procedures under EC Reg. No. 852/04.
Frozen or blast chilled products on the menu are indicated by the following symbol (*).
Our fresh pasta is made in-house and is always served after being subjected to freezing.
Preparations that involve the use of raw eggs are subjected to blast chilling in advance.