Hors-d’oeuvres
Cured raw venison with Castelmagno cheese
Arnad lard with honey sweetened chestnuts
Knife-minced raw fassone meat (Piedmont’s veal)
Duck breast marinated in balsamic vinegar
Veal rump in tuna sauce
Carpaccio of swordfish with small pieces of toast
Marinated tench fillets
Porcini mushroom salad
Asparagus timbale with fonduta (fontina cheese cream)
Savoy cabbage flan with anchovy cream
Asparagus au gratin with ham and fontina cheese
Truffle smelling toma cheese baked in foil
Puff-pastry parcels stuffed with sausage and toma cheese
First courses “Andrea’s style” risotto with asparagus tips
Risotto with sausage from Bra and toma cheese
Raviolini del plin (typical Piedmont’s fresh pasta) stuffed with speck and chicory, with melted butter sauce
“Old Piedmont’s style” homemade agnolotti (small pasta parcels stuffed with meat)
Ravioli (small pasta parcels) stuffed with cheese, mit fresh tomato
Fresh maltagliati (madly-cut pasta) with speck
and asparagus
Tagliolini pasta with porcini mushrooms
Potato gnocchi with Castelmagno cheese
Val d'Aosta-style crepes
Main courses
Veal filet with juniper berries
Veal braised in Nebbiolo wine with polenta
Duck breast in Madeira wine sauce on porcini mushrooms cooked with garlic and parsley
Rabbit boneless steaks with herbs
Boneless beef fillet of fassone (Piedmont’s veal) with rocket
Provence style lamb chops “scottadito” (hot from the grill)
Local snails à la parisienne
Fried tenches from Poirino
Swordfish steak with small tomatoes and olives
Sea bass escalope in a potato crust
Three Asparagus tastings: with Parmesan, covered with breadcrumbs, au gratin
Fried / cooked with garlic and parsley / in foil porcini mushrooms
Vegetables
Salads or daily vegetables
Cheeses
Local cheeses with sauces and honey served on the trolley
(Toma cheese from Martignana, Castelmagno, Bra (hard), Murazzano)
Desserts
Apple flan with raspberry sauce
Peaches filled with amaretti
Shortcrust pastry fruit tarts
Sabayon mousse
Bunet astigiano (amaretti pudding)
House tiramisu pudding
Hazelnut cake with Gianduja chocolate
Cooked vanilla cream
Hot dark chocolate with custard sauce
