Menù - La Luna nel Pozzo

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Menù

AUTUMN 2017

Small Tasting  Menu  45,00

Cotechino (sausage) cooked in puff pastry with pears,
horse radish sauce and balsamic vinegar
Lasagne “sepia black” with shrimps and artichokes
Boned rabbit filled with black truffle, plums and bacon and mixed vegetables

Dessert to choice from a special list
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Great tasting menu   58,00

Raw meat of Fassone veal
Tuna is not tuna (rabbit and pork filet steamed) egg sauce
and reduction of soy sauce
Potatoes gnocchi with cheese Raschera cream and black truffle
Wild boar Nebbiolo sauce, with crispy polenta and celeriac

Dessert to choice from special list


White truffle menu  110,00

Egg cooked in cocotte (stewpan) with white truffle
Chestnuts cream, mushrooms and tipical sausage from Bra
Tajarin (noodles) with 30 yolks and white truffle
Quaile filled with foie gras with quince and red onions from Tropea
Dessert to choice from a special list


Wine and beverage excluding

Wine by glass

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

 
Menu a la carte
 
Hors-d'oeuvre
€ 12,00 / 35,00

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
Chestnuts cream, mushrooms and tipical sausage from Bra
Tripe of veal au gratin with almonds
Egg cooked in cocotte (stewpan) with white truffle
Roasted octopus on barley cake and tipical aubergines “caponata”
 Cotechino (sausage) cooked in puff pastry whit pears and
horse radish sauce
“ La bagna cauda” (tipical warm sauce made with olive oil,
anchovies and garlic) in which dip different vegetables


First course
Every pasta is hand made in the house whit organic flour
  14,00 /  50,00 


Ravioli del plin (small ravioli filled whit meat and vegetables) with
butter and sage
Tortelli filled with chicken, cardoon sauce and black truffle
Tajarin (noodles) with 30 yolks and white truffle
Tajarin (noodles) with 30 yolks and ragù of tipical sausage of Bra
Potatoes Gnocchi with Raschera cheese cream and black truffle
Lasagne “sepia black” with shrimps and artichokes
Risotto whit fontina d’Aosta cheese cream and white truffle
( minimum 2 persons, 20 minutes)


Second course
  22,00 / 24,00
Loin of lamb with puff pastry filled with leeks and sesamus
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
mixed 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

 Desserts
9,00

Hazelnuts cake with its mousse and zabaione

Sweet autumn ( chestnuts cake, mousse and ice cream)

Créme brulè of chocolat with pears sorbet

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

Amaretti semifreddo with nuts zabaione and lemon jam

Panna cotta with rhum sauce and caramelled fruit

Gianduja chocolat cake with vanilla ice cream

Tiramisù with amaretti ice cream

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

  


  


  


  


  

 
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