Antipasti € 33
Thinly sliced beef meat with tuna sauce (Vitello Tonnato)
Il Bollito Fritto (120th Anniversary new dish)
Grey rabbit with sweet and sour vegetables
Zucchini and basil flan with Grana Padano cheese
Veal tongue with parsley sauce and red wine jelly
3 F Salad (Flowers, Fruits, Livers)
Primi € 33
Handmade ravioli filled with meat and spinaches in a roast broth°
Carnaroli risotto “Green Pea” with cream of peas and finanziera°
Omaggio a Gragnano: calamari pasta with rabbit ragù, rosemary and EVO oil
Lasagna with asparagus and black truffle
Poached egg with purple potato cream, creamy cod fish and caviar
Secondi € 47
Sea bass with potatoes, fresh tomato and basil and a vermouth sauce°
Creamy cod fish with thyme and EVO oil
Veal kidney with mustard and garlic°
Fassone beef fillet with onions, mustard and red wine sauce
Rib-eye steak from Piedmontese veal La Granda (long hanging) (2 people)
The way our dad Roberto Vicina taught us, chef in grill cooking € 100
Selection of cheeses from Eataly € 30
Menù 120th Anniversary
(for the whole table)
« Signature dishes »
Bagna caoda to drink
Russian salad with tuna mousse and olive cracker*
Mama Bruna’s meatballs and red onions sauce°
Handmade ravioli filled with meat and spinaches in a roast broth°
Roasted Quail and Rabbit “since 1968”
Cri Cri from Turin
Tiramisù
Mini pastries
€ 110
Menù Gastronomico
(for the whole table)
Piedmontese aperitif with Elixir “le Masche”
Bagna caoda to drink
Chicken liver salad with fresh and dry vegetables
Easter quiche with artichokes, chards and Grana Padano cheese
Carnaroli risotto with herbs, red shrimp seasoned with lime and coral pearls
Veal brains with candied orange onions and peas
Cremino cheese of Turin with candied fruit and mustard
New Bicerin of Turin
Sample of desserts
Mini pastries
€ 150
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 Affini (per person) € 70
I dolci
Nougat semifreddo°
Ivrea typical chocolate cake (historical recipe of Pasticceria Strobbia)
MonteRosa: meringue, cream, strawberries
Hot zabajone with homemade gianduja ice cream
Dark chocolate gianduiotto semifreddo°
Meringata
Handmade ravioli filled with gianduja, zabajone and apricot jam
Granita Antica Formula Carpano
Homemade Ice Cream since 1980
Apple jelly with Moscato d’Asti wine
€ 25
LURISIA STILLE E BOLLE WATER 0,75 LT € 6
VERGNANO COFFEE “WOMEN IN COFFEE 2020 – Honduras” € 5
If you like, before leaving, you can meet the Chefs Claudio and Anna Vicina and visit the kitchen.
Please inform us about allergies: you can find all the informations in the allergens list.
*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 informations.