Restaurant Menu

With lemon mayonnaise

with beetroot and mustard marinated salmon roses with citrus fruits, seafood salad and octopus carpaccio

With in white wine, garlic, oil, parsley

(Trout, Perch and pike perch) Marinated in vinegar whit vegetables

Whit bagna cauda sauce (achovies and garlic) and artichokes in olive oil

With homemade sauce

Whit sautèed Cardoncelli mushrooms and crispy parmesan cheese

whit cuttlefish sauce, thyme and lime

With crayfish tails and a bisque (soup) of shellfish

(large, very broad, flat pasta noodles) with a sauce of a tender and lean beef of a Piedmontcattle breed

served with its sauce

with Robiola cheese cream and roasted nuts

Sea bass fillet, scampi, prawns and squid

Of squid and prawns

with butter and sag

with mustard sauce

and a mix of baked vegatables

and potato millefeuille