Menù - La Luna nel Pozzo

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Menù

WINTER 2019

Small Tasting  Menu  45,00

Home smoked pork filet, salad of pig trotters with grenadine and Tzatziky sauce

Tortelli filled with Guinea hen and hazelnuts, topinambour sauce 

Loin of lamb whit leeks and sesamus

Dessert to choice from a special list



Great tasting menu   58,00

Endive pudding with enchovies sauce and fried chick peas cake

Egg steamed with goose foie gras sauce, Tropea candied onions and potatoes creamed

Spaghetti alla chitarra with cuttlefish ink,homemade durum wheat,
 with shrimps and artichokes

Wild boar Nebbiolo sauce, with crispy polenta and celeriac

Dessert to choice from special list




Wine and beverage excluding

Wine by glass

Brut Alta Langa Metodo Classico Enrico Serafino  6,00
Arneis, dolcetto , moscato  5,00
Barbera Nebbiolo  6,00
Barbaresco  10,00

 
Menu a la carte
 
Hors-d'oeuvre
€ 12,00 - 16,00

E’ l’Alba, two different interpretation of raw meat of Fassone veal
Marinated wild salmon tartare ,artichoke cream, raw beetroots,
ginger and toasted pumkin seeds
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





First course
Every pasta is hand made in the house whit organic flour
  14,00 - 16,00  



Ravioli del plin (small ravioli filled with meat and vegetables) with
butter and sage
Tortelli filled with Guinea-hen and hazelnuts, topinambour sauce,
scent of leeks
Tajarin (noodles) with 30 yolks and ragù made with suckling pig ragu
Potatoes gnocchi with Raschera cheese cream and black truffle
Spaghetti alla chitarra with cuttlefish ink,homemade durum wheat,
with shrimps and artichokes
Risotto “Carnaroli” with Valcasotto cheese cream ( minimum 2 persons, 20 minutes



Second course  22,00


Loin of lamb, leeks and sesamus and and dried apricots cream 
Quaile filled with foie gras with quince and red onions from Tropea
*Salt cod filet on Parmentier potatoes cream and Mediterranean sauce 
Boned rabbit filled with black truffle, plums and bacon and vegetables 
Sirloin of veal with tomatoes jam and fried semolina 
Wild boar Nebbiolo sauce, with crispy polenta and celeriac 
Mixed boiled meat with tipical sauce and mountains potatoes salad 
 

Choice of Piemonte cheese   15,00


 Desserts  9,00

Hazelnut cake, with its mousse and zabaione 

Crème brulé of chocolat and pears sorbet 

 Cannoli “Omaggio alla Sicilia” and almond ice-cream

Ricotta and pear tart with hazelnut ice cream 

Amaretti semifreddo with walnut sabayon and jam lemon 

Panna cotta with rhum sauce and caramelized fruit 

Gianduja chocolate cake and vanilla ice cream 

Tiramisu with amaretto ice cream 



Our sorbet of the day   6,00
 Our ice-cream of the day   6,00

  


  


  


  


  

 
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