Grande Carte
The Carignano restaurant
Appetizers
- Tuna tartar and wasabi sauce served with octopus carpaccio and beetroots sprouts
- Thinly sliced of scallop with lemon sauce and served with sautéed artichokes
- Parmesan nest with local cardoon and poached egg
- Sautéed duck foie gras in balsamic vinegar served with leeks pie
- Breast of hen pheasant in raisin wine sauce and wild salad
- Zucchini and eggplants timbale served with steamed spinach and sweet peppers sauce
Soup, risotto and pasta
- Creamed risotto with goat’s cheese and caramelized quail leg
- Large ravioli filled with swiss chard, egg yolk and served with a light hen sauce
- Home made noodles with boar ragout and juniper
- Baked semolina dumplings with gorgonzola cheese, nuts and pear william fruit
- Cavatelli pasta with crab meat, saffron and sesame seeds sauce
- Cabbage and bread soup
Fish
- Baked angler fish and bacon with sautéed artichokes
- Salt cod escalope with wholemeal polenta and whipped salt cod in olive oil with anchovy sauce
- Sole fish roll with white wine sauce, served with green peas purée, steamed potato and beetrots
- Grilled or steamed fish (as available)
Meats
- Pan fried pork fillet with black truffle, cheese fondue and sautéed spinach
- Baked breast of duck with liquorice sauce and sautéed fresh vegetables
- Baked shank of veal cooked 36 hours ,served with sautéed potatoes
- Veal fillet “Fassone” with foie gras sauce and pumpkin pie
- Fillet chateaubriand with grilled vegetable and béarnaise sauce (for 2 persons)
- Raw fillet veal seasoned to your liking with oil, lemon, capers, anchovies, onions, garlic, parsley, chilli and egg yolk
- Grilled vegetables and “Tomino” cheese
- Selection of local cheese