Benvenuto della cucina
Chef’s welcome

Gamberi in crosta di arachide, scarola, crema di foie gras
Crunchy peaunut crusted prawns with foie gras sauce and seared chicory

Tagliolino, cacio, pepe, scampi, lime
Taglierini cacio pepe with lime and prawns

Tonno scottato, caponata, pesto di basilico     
Seared tuna steak with traditional caponata and fresh basilpesto

Babà, crema al limone
Home made babà with lemon cream

50

Benvenuto della cucina
Chef’s welcome

Carne cruda, robiola e tartufo nero
Raw fassone with robiolacheese and black truffle

Tajarin al tartufo nero
Tajarin with seasonal black truffle

Uovo al tartufo nero
Eggs with truffle

Panna cotta, caramello salato, nocciola
Panna cotta with salted caramel and hazelnuts

45