Antipasti € 33
Thinly sliced beef meat with tuna sauce (Vitello Tonnato)
Carmagnola grey rabbit, candied sage and sweet and sour vegetables
Russian salad, tuna mousse and black taggiasche olives ROI cracker*
Zucchini and basil flan with Grana Padano DOP cheese and vegetable sauces
Nile’s Salad : lettuce, lentils, olives, dates, chives, turmeric, red onion sauce, quail egg. In collaboration with Museo Egizio for its bicentenary.
Primi € 33
Handmade ravioli filled with meat and spinaches in a roast broth°
Carnaroli Acquerello risotto “Green Pea” with cream of peas and Piedmontese finanziera sauce with sherry°
Omaggio a Gragnano: mezze maniche pasta with rabbit ragù, Grana Padano Dop cheese and beet
Enkirotto (Enkir cereal) with crispy and smoked quail, cumin seeds and coriander, beer spheres. In collaboration with Museo Egizio for its bicentenary.
Secondi € 47
Baked sea bass with Maldon salt potatoes quenelle and vermouth zabajone
Creamy cod fish with thyme, turmeric, EVO oil, parsley spheres and durum wheat bread with raisins and onions. In collaboration with Museo Egizio for its bicentenary.
Veal kidney with mustard, potatoes purée and garlic clove°
Fassone beef fillet with delicate red onions, mustard and Barolo wine sauce
Veal brains in milanese with candied orange onions from Ivrea and peas spheres
Rib-eye steak from Piedmontese veal La Granda (long hanging) (2 people) € 100
The way our dad Roberto Vicina taught us, chef in grill cooking
Selection of cheeses from Eataly with mustard, Acacia honey and nuts and with plum compote € 30
Menù Emozionale
(for the whole table)
Bagna caoda to drink
Il Bollito Fritto with semi-candied vegetables, parsley sauce and homemade red sauce
Easter cake egg, artichokes, chards and Grana Padano DOP cheese
Leeks and potatoes ravioli, black truffle and pesto
Casserole lamb, vermouth and caramelized apples
New Bicerin of Turin
Easter artisanal Colomba with candied oranges and Chantilly cream
Mini pastries
€ 120
Menù Gastronomico
(for the whole table)
Bagna caoda to drink
Batsuà: breaded and fried pork feet with ginger and mustard salad
Marshmallow: spinach sponge, delicate bechamel, artichokes from Sardinia
Smoked carnaroli risotto with vermouth, tomato, oyster and aromatic black pepper ice cream
Pigeon az. Agr. Peri with plum compote, balsamic vinegar and foie gras°
Cremino cheese of Turin with candied fruit and mustard
New Bicerin of Turin
Sample of spoon desserts
Mini pastries
€ 150
I dolci € 25
Handmade ravioli filled with gianduja, zabajone sauce with Caluso Passito and apricot jam°
Nougat semifreddo with Acacia honey and IGP Piemonte roasted hazelnuts°
Ivrea typical chocolate cake (traditional recipe from Pasticceria Strobbia, Ivrea)
Spicy parfait with red fruit sauce, candied fruit focaccia. In collaboration with Museo Egizio for its bicentenary.
Hot zabajone with Caluso Passito wine and homemade gianduja ice cream
Gianduiotto filled with chocolate semifreddo°
Vermouth Antica Formula Carpano sorbet flavored with candied orange
Golden apple jelly with Moscato d’Asti wine, candied fruits
From the wine cellar of Stefano Vicina
Wine tasting from Piemonte, by glass (per person) € 60
Wine tasting from Italy, by glass (per person) € 80
COCKTAIL pairing, in collaboration with Michele Marzella (per person) € 70
LURISIA STILLE E BOLLE WATER 0,75 LT € 6
VERGNANO COFFEE “WOMEN IN COFFEE 2020 – Honduras” € 5
All our bread and breadsticks are produced with the organic flours from Mulino Marino, Cossano Belbo (CN).
If you like, before leaving the restaurant, Chef Claudio Vicina and his wife Anna are very pleased to meet you and show you the kitchen.
*frozen peas.
°This dish or part of it is purchased/fresh product processed and then chilled according to current haccp regulations. Our staff is available for further information
Please inform us about your allergies: you can find all the informations in the allergen list.