Carpaccio of local salted meatmarinated in peat whisky with artichokes, hazelnuts and parmesan cheese
Marinated Aji Amarillo amberjack and Romanesco broccoli
Parsley chlorophyll crepe bundle with lamb, artichokes and pecorino fondue
Fregula, typical Sardinian pasta, with saffron, octopus and spinach
Red mullet and prawns on yellow courgette velouté with pistachios and black salt
Herb roast kid with asparagus and baby potatoes
Easter Dessert
Four-course menu
Red prawn carpaccio*marinated salmon tartare, yogurt, almond and arugula soup, with vegetable charcoal cracker
Swordfish* marinated in bergamot, mint, finger lime and shellfish mayonnaise
Parmesan and thyme biscuit, veal salad with asparagus and green and red sauce
Light nduja soufflé, spring vegetable cream and edible flowers
Piedmontese Coalvi beef tartare “dello Stornello” with cold béarnaise sauce and bread crouton
Assorted cured meats from the valleys with artichokes and stuffed sweet peppers
Fava bean and pecorino flan, thyme and sweet paprika breadstick
Tagliolini with borage, squid stew*and artichokes, cherry tomatoes and black olive crumble
Fresh passatelli pasta in clear crustaceans* shellfish and saffron broth
Busiate Pasta with grey mullet puttanesca sauce and its bottarga
Big raviolo* filled with buffalo ricotta and spinach leaves in a creamy sauce scented with organic lemon
Red potato gnocchi, horse meat ragù with prunent wine , arugula, and shavings of aged ricotta
Creamy Carnaroli rice with 30-month-aged Parmesan, Bra sausage, and delicate wild garlic cream
Cannellini beans, braised pak-choi with a 62° egg and smoked paprika oil
Tofu meatballs, spring onions, red miso cream, and coconut milk, scented with lime and coriander
Legume, corn, and millet twists with vegan Bolognese ragù
Spring soup with peas, zucchini, asparagus, and wild garlic flavored with basil and mint
Our selection of cheese from our valleys with jams
Mackerel beccafico Stornello style, with white onion and yellow cherry tomato fondue
Perch mantecato, puffed polenta, and Romanesco cabbage roses, with roasted cherry tomatoes cream and basil
Seared turbot steak on lemon-scented celery puree and white butter, with dill oil
Slow-cooked suckling pig saddle, asparagus, and apple compote with Calvados and yellow mustard
Duck leg cooked in its own fat, glazed with cherries and Merlot, two-tone chard and potatoes
Piedmontese Coalvi beef fillet in casserole, with Tarlapp reduction and thyme
Irish rib-eye steak served with baked potatoes and corn in BBQ sauce
Milk and dark chocolate scented with black tea, crispy cornflakes, and cranberry swirls
Classic Neapolitan pastiera
Frozen elderflower and lemon delight, with cardamom and blueberries
Vanilla and tonka bean macarons with mascarpone ice cream, whipped cream, and red berries
Strawberry and rhubarb crispy tiles
Our selection of cheese from our valleys with jams
Namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof
Crustaceans and products thereof
Eggs and products thereof
Fish and products thereof
Peanuts and products thereof
Soybeans and products thereof
Milk and products thereof (including lactose)
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin
Celery and products thereof
Mustard and products thereof
Sesame seeds and products thereof
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Lupin and products thereof
Molluscs and products thereof