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MENU
“When we were given the opportunity to bring<br />
this restaurant back to life, we didn’t hesitate for<br />
a moment.<br />
Within the space of a few months, with commitment and<br />
dedication, we restored it to its original splendour...<br />
a few little touches, some improvements, some changes<br />
here and there, all with the utmost respect for its nature<br />
and its history.<br />
But the beauty of a restaurant isn’t everything.<br />
The palate needs satisfying too, with simple and genuine<br />
food, accompanied by the finest wines.<br />
We like to think that we have succeeded in achieving all of this,<br />
and hope you enjoy your dinner”
Starters<br />
Piedmontese Fassona Beef Tartare,<br />
flavoured with Tropea onion, with quail egg<br />
with the possibility to add black truffle<br />
Crispy poached egg<br />
served on a bed of wild rocket and light fondue<br />
Local cured meats with rosemary-scented<br />
potato muffin<br />
Crispy veal tongue accompanied by guacamole cream<br />
Mediterranean fish trio:<br />
Mazzara prawn scented with passion fruit,<br />
tuna tartare with Greek yoghurt cream,<br />
swordfish carpaccio with soya mayonnaise and hazelnuts<br />
Blanched octopus with potatoes creamed with extra virgin olive oil and parsley<br />
crumble<br />
All dishes can be retouched by our Chef to meet the requirements of our vegan clients
Soups, Risottos and Pasta<br />
“Antica Osteria” Plin with broccoli tossed in mountain butter,<br />
Parmigiano Reggiano aged for 36 months and crispy speck<br />
Carnaroli risotto with saffron, powdered liquorice and creamy<br />
bone marrow<br />
Cream of potato and leek soup with rosemary croutons<br />
with the possibility to add black truffle<br />
Our Tajarin with “33” yolks, with finely chopped wild boar ragout<br />
Spaghettoni di Gragnano with crispy courgettes, baby squid,<br />
cherry tomatoes and basil<br />
Smoking Parmigiana served in a jar with<br />
fresh tomato and smoked Scamorza cheese<br />
All dishes can be retouched by our Chef to meet the requirements of our vegan clients
Main Courses<br />
Fassona beef fillet cooked gently<br />
with Ratte potatoes, Port reduction and hazelnut crunch<br />
Duck breast, Campari and orange<br />
sauce with buttered carrots<br />
Roast octopus with soft two-tone potato mousse<br />
Venison steak with puréed peas and blueberry chutney<br />
Fish soup served in a jar with thyme croutons<br />
Veal cheek sous-vide with a reduction of Barolo and<br />
sautéed escarole<br />
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Selection of local cheeses paired with<br />
“Antica Osteria” chutneys<br />
All dishes can be retouched by our Chef to meet the requirements of our vegan clients
Dessert<br />
Traditional “Bonet” with rum sauce and mint air<br />
Hazelnut and gianduja tart, served with warm custard<br />
Strawberry “soup” with Maldon salt crunch and yoghurt ice cream<br />
Panna cotta with a forest fruit fondant heart<br />
Double delight sphere:<br />
fresh hazelnut and gianduja ice-cream encased in a very fine dark<br />
chocolate shell, released by a hot orange-flavoured sauce<br />
All dishes can be retouched by our Chef to meet the requirements of our vegan clients
“One cannot<br />
think well, love<br />
well, sleep well,<br />
if one has not<br />
dined well.”<br />
Virginia Woolf
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