sous-vide veal
traditional tonnata sauce
hazelnut, red onion and caper
12
cannolo filled with brandacujun
leeks and olives
on chickpea cream
stuffed pastry with wild herbs and sausage
lemon-scented vegetable dressing
pork jowl in two textures
12
hand-cut beef tartare on tomato water
crisp baby salad, anchovy mayonnaise and parmigiano crumble with saffron
15
pasta parcels filled with traditional genovese meat sauce
parsley mayonnaise
12
ravioli filled with nettle and borage
parmigiano in two textures
aromatic herbs
14
potato gnocchetti with beetroot
bruzzo cream
chives
14
trofie with pumpkin, saffron and sausage
finished in a wheel of parmigiano reggiano
flambéed with cognac at the table
14
tagliatelle with prebuggiùn wild herbs
white game ragù and its cooking juices
rosemary powder
14
seasonal vegetable and herb soup
bread croutons and aromatic oils
crispy vegetables
14
beef braised in ormeasco wine
its demi-glace
parsley potato purée
15
sous-vide beef cheek
its cooking juices
potato purée with thyme and lemon
hazelnut sponge
17
layered salt cod and potatoes
chickpea cream, leeks in different textures
red onion compote
17
rabbit cooked with thyme, olives and pine nuts
served with fried chickpea fritters
15
slow-simmered snails
wild mint, bread and red wine
16