Spring Menu
• Salad with quail in mustard with red onion jelly
• Fine tagliatelle “tajarin” with sausage from Bra
• Pork fillet in Roero Arneis white wine
• Chilled custard in moscato d’Asti and brittle nut
|
Summer Menu
• Thinly sliced smoked salmon in extra virgin olive oil
• Vegetable and ricotta ravioli with thyme and slivers of Pecorino cheese
• Tuna steak with herbs from the Langa
• Meringue wafer with caramelized apricots and cream ice cream
|
Autumn - winter Menu
• Eggs on “cardi gobbi” cardoons from Nizza Monferrato and fondue sauce
• Traditional small agnolotti “plin”
• Rump veal steak in a crust with red Barolo wine
• Parfait in Barolo with quina and slivers of fondant chocolate
|
