Menu degustazione
Menu degustazione 4 portate
Antipasti
Roman artichoke filled with “Comtè” cheese, jackdaws and leeks cream
Deep fried “Vicciola” calf head with celery, wasabi and traditional green sauce
Piedmontese veal dressed with tonnato sauce
Mackerel with peperoni sauce, salmon eggs and purple potato chips
Primi Piatti
Red lentils velouté with mixed vegetables and organic bread
Spaghetti Az. Agricola Mancini “alla carbonara” (egg yolk, pork jowl, cheese)
“Acquerello rice” risotto with beetroot, stilton cheese and tarragon oil
Traditional Agnolotti in gravy
Secondi piatti
Poached egg with spinach, shallott and crunchy “polenta”
“Fassona” beef sirloin with cabbage and smoked tomato
Turbot fish, agretti, cream of peas and lemon
Roasted saddle of lamb with scallops, beets and shellfish juice