À LA CARTE

homemade ricotta salad with radicchio, polenta, honey, walnuts and fried sage

tartar of piemontese beef with toasted bread

burrata cheese with raw creminelli prosciutto*

soft fried artichoke over pecorino cheese sauce*

fried polenta, mushrooms and mountain cheese*

homemade bigoli pasta with duck ragú

ravioli filled with pecorino and bartlett pears

spaghetti with burrata, cherry tomatoes, and basil

fresh tagliatelle pasta with beef ragú

mountain gnocchi with butter, sage, monte veronese and smoked ricotta cheese

spaghetti with bottarga and sea urchin pulp*

canelloni pasta filled with ricotta and spinach*

risotto with figs and prosciutto*

dry aged t-bone piemontese beef, aged 70 days+ (2 lb. minimum)*

t-bone piemontese beef*

sliced beef filet served with radicchio and parmesan cheese*

australian wagyu new york steak with fresh potato chips and fennel salad*

black angus fillet mignon with rosemary stacked potatoes and red onion*

pan-seared, oven-roasted tomahawk bone-in piemontese ribeye*

branzino fillet with fried capers*

organic baked salmon with  green asparagus and fennel celery sauce*

mixed salad with radicchio, arugula and parmesan cheese*

sautéed spinach with lemon and Pope's sea salt*

fresh steamed peas with scallion and pink salt*

grilled marinated bell peppers in olive oil*

seasonal vegetable

selection of cheeses from veneto*

semi frozen mousse with amaretti cookies and dark chocolate

espresso soaked lady fingers layered with mascarpone and cacao powder

espresso poured over chantilly cream, dark chocolate and sbrisolona cookies

gelato of the day*

homemade lingonberry and white chocolate tart

camomille panna cotta*