Appetizer

Patanegra flan with Piedmont Toma fondue (3,7)

Tartare duo: sea bass in oil and lemon, chopped pistachios and salmon eggs; tuna with soy, sesame and sea asparagus (1,4,6,8,11)

Eggplant parmigiana on fresh tomato cream and basil (7)

First Courses

Strozzapreti with speck and saffron (1,3,7)

Paccheri with swordfish, eggplant, salted ricotta, cherry tomatoes and mint (1,4,7)

Pumpkin and Taleggio risotto (7)

Main Courses

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

Baked salmon with beetroot potato cream and sweet potato chips (1,4)

Potato millefeuille and courgette flowers (7)

Sweet Corner

Tiramisù (1,3,7)

Chocolate soufflé (1,3,7)

Fruit Salad ()