Giorgio’s tartare with ginger ice cream

Veal in tuna sauce with caramelized walnuts

Asparagus and Brie pie on yogurt cream

Smoked swordfish napoleon with eggplant and bufala

Grated scallops limoncello scented

Crunchy fried shrimps in phyllo dough with 3 dressings

Crunchy eggplant ravioli on tomatoes and burrata purèe

Baked three meats cannelloni with summer black truffles

Carnaroli risotto with peppers purèe and Bra sausage

Tagliolini with summer vegetables ratatouille and light pesto

Black tagliolini with opened scampi and seafood

Risotto with shrimps, cacio cheese and pepper

Sea bass ravioli with shrimps, squids and ligurian olives

Handmade tagliolini with clams and tuna roe

Sliced beef with mozzarella di bufala and black salt

Roasted devilled rooster with a line of mustard and potato

Beef fillet with gorgonzola cheese and vegetable flan

Low temperature baked lamb with panroasted asparagus

Cone of fried squids, shrimps and zucchini

Sea bream (deboned) with bacon, shrimps and clams

Fried cod in tempura on chickpeas and evo oil emulsion

Yellowfin tuna with herbs and potatoes cream

Octopus roasted in rosemary on pecorino cheese fondue

Grilled prawns with potato and dressings

Baked potatoes

Valerian salad with apples and walnuts

Grilled chicory

Tomatoes salad

Mixed salad

Cheese clock (degustation of typical local products)

Nougat parfait with chestnut honey and dark chocolate

Giorgio’s soft tiramisu hazelnuts scented

Piedmontese “bonet” with violet ice cream

White chocolate bavarian cream with raspberries and caramelized hazelnuts

Decomposed napoleon with strawberries and nutella

Elderflower and Moscato d’Asti sherbet

Caramelized ananas with raspberries

Fresh pineapple

Strawberries with lemon and sugar or with Barbera wine

Vanilla artisanal ice cream

Violet artisanal ice cream