Appetizer

Patanegra croquettes with saffron mayo (1, 3, 7)

Seared tuna in a sesame crust with wakame seaweed and teriyaki sauce (4, 11)

Artichoke flan with a scamorza heart and Piedmontese Toma fondue (3, 7)

First Courses

Tricolor gnocchi with gorgonzola, walnuts, and crispy ham (1, 3, 7, 8)

Pumpkin risotto with red shrimp tartare (2, 4, 7)

Spaghetti alla chitarra with fresh cherry tomatoes, basil, and stracciatella (1, 3, 7)

Main Courses

Beef fillet in lemongrass sauce with roasted potatoes (1, 7)

Grilled octopus with turnip greens on a velvety potato cream (4)

Robiola cheesecake on a taralli base with roasted cherry tomatoes (1, 7)

Sweet Corner

Mango mousse with almond crumble (1, 7, 8)

Apple muffin with chocolate chips (1, 3, 7)

Fruit Salad