Appetizer

Beef carpaccio with rocket, Grana Padano flakes and dried tomatoes (7)

Shrimp tartare with passion fruit oil and wakame seaweed (2,4)

Asparagus flan with scamorza heart and Piedmontese toma fondue (3,7)

First Courses

Fresh orecchiette with sausage and turnip tops (1,3,7)

Mezzemaniche with gurnard hen ragù with tomato and fresh basil (1,3,4)

Barolo risotto with stracciatella (7)

Main Courses

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

Seared tuna in a sesame crust with crispy vegetable julienne and teriyaki sauce (4,11)

Sauteed quinoa with soy sauce, avocado and seasonal vegetables (1,6)

Sweet Corner

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

Mango pannacotta (7)

Fruit Salad ()