Appetizer

Patanegra croquette with spicy mayo (1, 3, 7)

Octopus carpaccio with fennel and orange salad, extra virgin olive oil, and lemon (4)

Asparagus flan with scamorza heart and Piedmontese toma fondue (3, 7)

First Courses

Porcini mushroom-filled mezzelune pasta with saffron sauce and crispy guanciale (1, 3, 7)

Gnocchi con scampi, gamberi, zucchine e bisque di crostacei (1, 2, 3, 4)

Barolo risotto with stracciatella (7)

Main Courses

Beef fillet in mustard sauce with roasted potatoes (1, 7)

Grilled swordfish with seasonal vegetable caponata (4)

Quinoa patties with chickpea hummus (1, 3, 7, 11)

Sweet Corner

Carrot cake with cream cheese (1, 3, 7)

Brownie with fiordilatte ice cream (1, 3, 7, 8)

Fruit Salad