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GOURMANDE MENU’

hors d’oeuvres

Traditional Vitello Tonnato (cool thinly sliced veal served)
with coarsely mixed tuna sauce

Cardo Gobbo di Nizza (cardoons) served with anchovies
and poached quail egg and a Fontina d’Alpeggio cheese fondue.

Goose Foie-Gras Creme Caramel served
with cardamom-flavoured brioche

Baccalà Mantecato (creamed dried salted cod)
served on a cream of tender spinach

Smoked salmon and balsamic-flavoured zucchini Millefoglie
served with a raspberry vinaigrette

First Courses

Red mountain potato gnocchetti (dumplings) served
with a Castelmagno cheese and tonda gentile (hazelnut) sauce

Homemade Tajerin pasta served with porcini mushrooms

Fresh egg-pasta “Lasagnetta” served
with duck ragù on a Parmesan cheese fondue

“Cascina Veneria” Carnaroli rice served
with Ghemme wine, sausage and rosemary (min. 2 people)

Cream of Cicerchie di Spello (chickling peas) with quenelle

Frozen ricotta cheese and borage

Main Courses

Venison sirloin steak served with a blueberry sauce
on a large taragna (buckwheat) polenta crouton

Fassone (beef) fillet wrapped with Lardo Valsesiano
alla Finanziera (cured lard)

Sella di Coniglio in Fricassea with Robiola di Langa (cheese)
and lemon served with an amaretto and squash flan

Stew of Trippa Piemontese (tripe) con fagioli di Pigna (beans) and an herb Pesticino

Sturgeon fillet served in a crust of Pistacchi di Bronte (pistachios)
with a warm potato tart

Selection of cheeses from Piedmont served with chutneys

Desserts 

Lavender flower flan served with a chocolate sauce

Crispy pastry “wrap” with an apple and raisin centre served
with cinnamon ice cream

Warm bitter chocolate heart with tobacco-pipe-flavoured ice cream

Amaretto semifreddo (soft frozen mouse) served with a rum sauce

Pistachio Crema Caramellata (flan)