Starters

Fassona's meat tartare, Anchovy sauce, Fermented shallots and Capers € 20

Asparagus, Morels,Smoked egg yolk, Buttermilk   € 20

Scallops Club sandwich, Bone marrow BBQ and Caviar   € 24

Beef tongue and lemongrass  € 20

First courses

Traditional “Agnolotti del plin” and Salted butter mousse       € 20

“Acquerello” rice, with Prescinsêua" cheese, Olives, Nettle and Pinenuts  € 20

"Cappelletti" stuffed with beef and bone marrow, saffron, lemon and rosemary € 22

Burnt wheat flour “tagliatelle”, Trout, Capers leaves, Garlic and Ginger  € 22

Second courses

Roasted celeriac, ricotta cheese, grape must and cocoa grue   € 22

Dentex fish with potato crust, Lemon, Wild garlic and “Agretti” € 30

All” the half pigeon…Grape must, Ajvar sauce, Foie gras  € 30

Fassona’s beef sirloin, Parsnip and Bordelaise sauce  € 30

Cheeses

Small tasting 4 cheeses € 15

Medium tasting 7 cheeses          € 20

Big tasting 10 cheeses   € 25

Desserts

I'm NOT…a Bonet!             € 12

Apple, ginger and Tahiti Vanilla € 12

Celeriac Tarte tatin, Yogurt and Bergamot  € 12

Green peas Panna cotta, Coconut and Lemongrass    € 12

Territory and Tradition

4 traditional courses 70€

Free Style

7 courses by Chef Marco Molaro  90€

Quinto/Quarto

My idea of giblets 60€