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Winter 2012
Small Tasting
Menu
- Home smoked pork
filet, salad of pig trotters with grenadine and tzatziky sauce
- Tortelli filled with farm-yard hen in cardoons cream
Loin of lamb with puff
pastry filled with vegetables
Dessert to choice from special listt
Great
tasting menu
- Endive pudding with
anchovies sauce and fried chick peas cake
- Egg steamed with goose foie-gras sauce, Tropea candied onions and
potatoes creamed
- Lasagne with cuttledfish ink with shrimps and artichokes
- Loin of deer with Nebbiolo wine
sauce, chestnuts cake and cauliflower cream
- Dessert to choice from special list
Summer
black truffle tasting
menu
Tartrà of Langa (tipical
salted pudding) with black truffle
Potatoes gnocchi with
raschera cheese cream and black truffle
Boned rabbit filled
with black truffle,with plums , bacon and vegetables
Dessert to choice
from special list
Menu a la carte
Hors-d'oeuvre
- E' l'Alba, two interpretation of Raw meat of Fassone veal
Angler fish on barley cake with roman
broccoli cream
- Tripe of veal au gratin with almonds
Egg steamed with foie-gras sauce, Tropea
candied onions and potatoes creamed
Home smoked pork filet, pig trotters salad,
grenadine and tzatziky sauce
Cotechino (sausage) cooked in puff pastry with pears and horse
radish sauce
Endive pudding with anchovies sauce and
fried chick peas cake
"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" with mountain butter
and sage
Tortelli filled with farm-yard hen in
cardoons cream
Lasagne with cuttledfish ink with shrimps
and artichokes
- Tajarin (noodles) with 30 yolks and ragù di Langa (tomatoes and veal)
- Potatoes gnocchi with ragu made with
tipical veal sausage from Bra
- Risotto with fontina d'Aosta cheese
cream
Second course
- Loin of lamb with puff pastry filled
with vegetables
- Quailes filled with foie gras with quince and candied Tropea red onions
- Salt cod filet with green sauce,potatoes cream, salmon roe and
candied lemon
Goose foie-gras escalope, spiced bread sauce, dry apricots cream and
sweet fruit pickles
- Sirloin of veal, tomatoes jam and fried semolina
Loin of deer with wine Nebbiolo sauce,
chestnuts cake
and cauliflower cream
Mixed boiled meat with tipical sauce and
potatoes salad
- Cheese selection -
Desserts
- Hazelnuts cake with its mousse and zabaione
- Panna cotta with rhum sauce and caramelled fruit
- Cannoli "Omaggio alla Sicilia" with
winter melon soup and almond ice-cream
Nuts tartlet with nuts ice-cream
Gianduia chocolat cake with tiramisù
ice-cream
Apple cake with "vin brulè" ice-cream
Tiramisù with amaretti ice-cream
Lemon delight with vanilla ice-cream
Our sorbet of the day
Our ice-cream of the day
- Créme brulè of chocolat whit peaches sorbet
- Amaretti semifreddo whit nuts
zabaione and lemon jam
- Peaches filled whit chocolat and bitter almonds ice.cream
- Fresh fruit terrine whit wild berries sorbet
Our sorbet of theday
Our ice-cream of th
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