The Grande Carte menu of the Season
Taste Piedmontese tradition, discover auteur gourmet cuisine
Our appetizers
- Marinated salmon with dill. Crab meat and broccoli
- Fillets of monkfish and salt cod with lentil in extra old vinegar
- Loin of deer smoked with juniper. Valerian salad and raspberry vinegar
- Culaccia cold cut with pear and cheese salad
- Row and cooked goose
Our home-made pasta, rice and soups
- Pumpkin soup with row ham and scallops
- Home ricotta dumplings with tuna rabbit and olives
- Home made traditional “agnolotti”
- Maccheroni pasta with Bra sausage and red wine sauce
- Creamy risotto with artichokes and parmesan cheese
Our fish and meat main courses
- Grilled fillet of sea bass
- Sautéed fillets of sole served with mushrooms, potatoes and black truffle
- Veal entrecôte with mustard sauce and Armagnac
- Roasted lamb chops with stewed artichokes and mint
- Braised beef with potato pudding flavoured with truffle and glazed onions
- Roasted beef fillet with barbaresco wine sauce and foie-gras