Restaurant Menu

with beetroot and mustard marinated salmon roses with citrus fruits, seafood salad and octopus carpaccio

scented with garlic and parsley

served with its vegetables (trout, perch and pike-perch)

with toma fondue and amaretto crumble

With homemade sauce

with scampi and shellfish bisque

With beef raised in Piedmont

(Gnocchi made with potatoes, chestnut flour and pumpkin) with toma fondue and crispy bacon

served with herb butter and toasted hazelnuts

with Molinterno pecorino flakes and sautéed potatoes

with mustard