STARTERS

- Diced chicken with sour peppers
- Snails on blight scale
- Piedmont’s knife-hit beef (Fassone)
- Tripe salami with horse-radish stewed Belgian salad 
- Steamed river crayfish and rough rice

FIRST COURSES

- Plin with butter and sage 
- Aubergines ravioli with goat cheese
- Gnocchi with tomato, basil and smoked ricotta
- Spelt “rags” with leeks
- Tagliolini with ground chicken liver sauce and fresh Borlotti beans

MAIN DISHES

- Beef cutting
- Vegetable-filled rabbit legs
- Veal fillet in aubergine crust
- Duck breasts with rhubarb
- Trout with caramelized peaches

Piedmont’s cheese selection

DESSERTS

- Ice-cream mousse with dates and dried fruit
- “Rose flower” and caramelized cherries
- Cinnamon ice-cream with wine steamed pears
- Bavarian cream with wild berries and white chocolate
- Puff pastry with raspberries and cream

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- Diced chicken with sour peppers
- Snails on blight scale

- Spelt “rags” with leeks
- Aubergines ravioli with goat cheese

- Vegetable-filled rabbit legs

- “Rose flower” and caramelized cherries