Appetizers

Patanegra flan with Piedmontese Toma fondue and Scamorza (3, 7)

Salmon tartare with soy, sesame, and puntarelle salad with anchovies and lemon oil (1, 4, 6, 11)

Pumpkin and potato millefeuille (7)

FIRST COURSES

Braised beef ravioli with saffron cream and chopped pistachios (1, 3, 7)

Mezze maniche with swordfish, cherry tomatoes, mint, and salted ricotta (1, 4, 7)

Porcini mushroom risotto with Grana Padano shavings

MAIN Courses

Beef fillet in pink peppercorn sauce with roast potatoes (1, 7)

Grilled shrimp with carrot cream and fresh turnip greens (2, 4)

Eggplant rolls with Toma cheese heart (7)

DESSERT

Caramel panna cotta (7)

Carrot cake with cream cheese (1, 3, 7)

Fruit Salad