AUTUMN 2012

Small Tasting  Menu

- Cotechino (sausage) cooked in puff pastry with pears and horse radish sauce

- Lasagne "sepia black" with shrimps and artichokes

-Boned rabbit filled with black truffles, plums and bacon and mixed vegetables

- Dessert to choice from special list

Tasting Menu

- Raw meat of Fassone veal

- Tuna not tuna ( rabbit and pork filet steamed), egg sauce and soja sauce

- Potatoes gnocchi with cream of Raschera cheese and black truffle

- Loin of lamb with puff pastry filled with vegetables

- Dessert to choice from special list

White truffle menu

Egg cooked in cocotte (stewpan) with white truffle

Polenta, tipical sausage from Bra and mushrooms

Tajarin (noodles) made with 30 yolks and white truffle

Quail filled with foie-gras with quince and caramelled red onions from Tropea

Dessert to choice from special list

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Menu a la carte

Hors-d'oeuvre

- Raw meat of fassone veal

- Raw meat of fassone veal with white truffle

- Tuna not tuna (rabbit and pork filet steamed), egg sauce and soya sauce

Polenta, tipical sausage from Bra and mushrooms

Tripe of veal au gratin with almonds

 Egg cooked in cocotte (stewpan) with white truffle
 

Angler fish on barley cake, harissa sauce and tipical
aubergines "caponata"

- Cotechino (sausage) cooked in puff pastry with pears and horse radish sauce

- " La bagna cauda" (tipical warm sauce made with olive oil, anchovies and garlic) in which deep different vegetables
 

First course
Every pasta is hand made in the house whit organic flour

- "Ravioli del plin" (small ravioli filled with meat and vegetables) with mountain butter and sage

- Tortelli filled with chicken, cardoon sauce and black truffle

- Tajarin (noodles) made with 30 yolks and white truffles

- Tajarin (noodles) made with 30 yolks and ragù di Langa (tomatoes and veal)

- Potatoes gnocchi with cream of Raschera cheese and black truffle

Lasagne "sepia black" whit shrimps and artichokes

-Risotto with fontina d'Aosta cheese cream and white truffle 
( minum 2 persons, 20 minutes)

                                                                   Second course

- Loin of lamb with puff pastry filled with vegetables

- Quails filled with foie gras with figs and Tropea red onions

- Salt cod filet with green sauce,potatoes cream, salmon roe and caramelled lemon

Boned rabbit filled with black truffle, plums an bacon and mixed vegetables

 
- Sirloin of veal, tomatoes jam and fried semolina

- Loin of dear with Nebbiolo wine sauce, chestnuts cake and cauliflower cream

Mixed boiled meat with tipical sauce and mountain potatoes salada
 

- Cheese selection -

Desserts

- Hazelnuts cake with  its mousse and zabaione

- Sweet autumn (chestnuts cake, mousse and ice cream)

- Créme brulè of chocolat whit pear sorbet

Short pastry cake filled with fresh cheese ricotta and pears,and hazelnut ice cream

- Panna cotta whit rhum sauce and caramelled fruit

- Amaretti semifreddo whit nuts  zabaione and lemon jam

- Tiramisù with amaretti ice cream

Gianduja chocolat cake with vanilla ice cream

Our sorbet of the day

Our ice-cream of the day

 Rye-bread and "lingue di suocera"

Spiced duck mousse with melon and Frontignan gelatine

 (stewpan)with white

Tortelloni of "Seirass del fen" with mushrooms

Lamb cutlets in herbs crost with scallion jam and broccoli flowers

Hazelnut cannoli filled with torrone and orange cream

Peaches filled with sour almonds ice cream