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Appetizers • First courses • Main courses • Tradition •Dessert

Appetizers

Veal tongue carpaccio, green sauce, guttiau bread topped with fine black truffle pearls

Porcini soufflé, roasted cardoncelli mushrooms, caramelized reduction and parmesan cream

Piemontese beef tartare, marinated porcini carpaccio, crispy brioche and forest herbs mayonnaise

Roasted octopus* on white beans cream, friggitelli peppers and marinated Tropea onion petals

Roasted artichoke, buttered spinach, pecorino sabayon

Marinated amberjack carpaccio with ponzu, mango caramel, stracciatella flakes and crispy apulian capocollo

Culatello “Gambello selection from Cascina Gamba” with focaccia and pickled vegetables

Truffle mortadella selection from “Cascina Gamba” with focaccia and pickled vegetables

Regional cheese selection and jam

Cantabrian anchovies with whipped butter and toasted brioche

First courses

Plin ravioli with three roast meats, chanterelle ragout and castelmagno cheese

Bronze-cut fusilloni, turnip greens cream, Cantabrian anchovy caramel and smoked burrata

Mantuan pumpkin ravioli* with Bitto cheese and sage, raw Bra sausage and halzenuts

Tagliolini with duck ragout, blueberries and forest herbs

Risotto from San Massimo reserve with provolone, drops of fermented black garlic, pink shrimp* carpaccio and its bisque

Prawn and scallop panciotti with lobster ragout

Main courses

Duck* breast cooked pink with its foie gras and vegetable caponata

Braised lamb shank* in Barolo wine, carrot chutney, romanesco broccoli, champignon sauce

Roasted turbot fillet with delicate porcini bagna cauda, sea urchins

Fassona beef fillet from Piedmont, sweet and strong pear, goat blue cheese

Veal cheek* cooked at low temperature, truffle potato cream, thyme-seasoned pumpkin brunoise

Mediterranean stuffed sea bass* Royale, extra virgin olive oil pea cream, roasted king prawns, crustacean reduction

Tradition

Risotto alla milanese from San Massimo riserve with saffron pistilli and veal reduction

Veal outlet milanese style, rosemary power, backed potato, cherry tomatoes

Vitello tonnato

Milanese mondeghili with three types of mayonnaise

Bra sausage with tuna sauce and toasted focaccia

Sides

Dark chocolate mousse, salted caramel, raspberry coulis

Gianduja soufflé and red currants

Like a cannolo: puff pastry cannoli shell, sweet ricotta, caramelized pear and warm dark chocolate

Tiramisu in a sphere

Zeppola served with custard cream, sour cherries, warm nutella and assorted pralines

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