Starters € 35
Veal tongue with parsley sauce and red wine jelly
Mama Bruna’s meatballs, red onions sauce and onion meringues°
Carmagnola grey rabbit, candied sage and sweet and sour vegetables
Zucchini and basil flan with Grana Padano DOP cheese
First Courses € 35
Handmade ravioli in a roast broth°
Carnaroli rice Acquerello, cream of peas and crispy vegetables
Omaggio a Gragnano: « mezze maniche » pasta with rabbit ragù, Grana Padano Dop cheese and beet
Asparagus from Santena soup with marjoram and black truffle
Second Courses € 50
Baked sea bass, three variations of asparagus
Veal kidney with mustard, potatoes purée and garlic clove°
Pigeon az. Agr. Peri with plum compote, balsamic vinegar and foie gras°
Creamy cod fish with EVO oil and parsley spheres, durum wheat bread with raisins and onions
Beef fillet with red onions and mustard, Barolo wine sauce
Rib-eye steak from Piedmontese beef La Granda (long hanging) (2 people) € 110
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
Emotional Menu
(for the whole table)
Bagna caoda to drink. Signature dish
Thinly sliced beef meat with tuna sauce (Vitello Tonnato)
Pic nic egg, raw vegetables in pinzimonio
Quadrilatero di Torino: ravioli with Bufala ricotta and spinaches
Roasted Quail and Rabbit, since 1968
Liquorice panna cotta
Three chocolate mousse dessert
Sweet Luna Park by Casa Vicina
€ 120
Gastronomic Menu
Emotional Menu, with the addition of two courses, selected by Chef Claudio Vicina
€ 160
Menù Business Lunch
Bagna caoda to drink
Thinly sliced beef meat with tuna sauce (Vitello Tonnato)
Homemade ravioli filled with meat and spinaches in a roast broth
Dessert
€ 60,00
For the whole table. From Tuesday to Friday, only for lunch
From the wine cellar of Stefano Vicina
Wine tasting from Piemonte, 4 glasses (per person) € 60
Wine tasting from Italy, 6 glasses (per person) € 80
COCKTAIL pairing, in collaboration with Michele Marzella (per person) € 70
Dessert € 25
Monterosa with meringue, cream and strawberries
Nougat semifreddo°
Ivrea typical chocolate cake (traditional recipe from Pasticceria Strobbia, Ivrea)
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
Fruit jelly with Moscato d’Asti wine, candied fruits
Discover the new CIOCCO-SFINGE, our exclusive creation dedicated to Museo Egizio: the typical giandujotto of Turin with the face of the Sphinx.
€ 25
San Bernardo NATURALE e FRIZZANTE water 0,75 LT € 6
Lauretana NATURALE e FRIZZANTE water 0,75 LT € 6
Vergnano coffee € 5
Vergnano decaffeinated coffee – barley coffee – ginseng coffee € 6
All our bread and breadsticks are produced with the organic flours from Mulino Marino, Cossano Belbo (CN).
Before leaving the restaurant, Chef Claudio Vicina and his wife Anna are very pleased to meet you and show you the kitchen.
Please inform us about your allergies: you can find all the informations in the allergen list.
°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