Hand-cut piedmontese beef tartare.

Slow cooked thinly sliced veal with tuna sauce, served chilled.

Seared Scallops with kohlrabi and cherry sauce

Board of mixed cured meats with tomino cheese.

Shaved Parmigiano, broccoli rabe, cracked black pepper and lemon zest

Tomato salad with heirloom cherry tomato, stracciatella and hazelnuts

Seared scallops with cream spinach, Parmigiano foam and lemon

Oven roasted tomatoes, braised endives, shaved parmesan, raw shaved fennel, virgin olive oil

Citrus salad with orange, grapefruit, celery, watercress and chardonnay vinegar

Hamachi crudo with pickled celery and celery hearts

Pappardelle with wild mushroom ragu

Braised short ribs and pork cheek stuffed agnolotti Piemontese style

Ravioli with lobster, tomato, basil and english peas

Shrimp and octopus stuffed ravioli with crustaceans' sauce and guanciale

Spaghetti with baby calamari, little neck clams and white wine and garlic sauce

Traditional Saffron Risotto

Lasagna with fava beans, celery, peas, zucchini, yellow squash and bechamel sauce

Boneless baby chicken with quince pear, glazed chestnuts, and parsnip purée.

Lamb chops with white asparagus and ramps

Black sea bass with cranberry beans and herb salad

Seared Faroe salmon with charred leeks, walnut and lemon sauce

Braised octopus with cucumber, basil, sorrel, pea tendrils and chardonnay citrus vinaigrette

Sautéed spinach with butter and Parmigiano.

French fries or truffle fries.

Grilled white Asparagus

Traditional Turin style Gianduja chocolate, caramel and amaretto.

With vanilla and passion fruit.