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The tasting menu is for 2 people minimum, cover charge included.
Il costo del menù è da intendersi a persona.
Prezzo: €65 a persona
Three glasses: €28
Four glasses: €37
Five glasses: €46
Prezzo con abbinamento vini (7 calici), consigliato con “Biagio fai tu”: €55
Bone, shellfish and crustaceans
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Welcome from the kitchen
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CUTTLEFISH
Cuttlefish cooked at 65°, fennel in osmosis with cuttlefish ink, bread sauce, segmented oranges, and a flaxseed wafer
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FETTUCCINE
Fettuccine with 40 egg yolks, raw & cooked red & violet shrimp, Jerusalem artichoke purée, and fried artichokes
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SEA BREAM
Mediterranean sea bream pavé, saòr sauce, curly escarole, pine nuts, raisins, and candied lemon
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Pre dessert
Pre dessert – Dessert o formaggi – Piccola Pasticceria
The tasting menu is for 2 people minimum, cover charge included.
Il costo del menù è da intendersi a persona.
Prezzo: €65 a persona
Three glasses: €28
Four glasses: €37
Five glasses: €46
Prezzo con abbinamento vini (7 calici), consigliato con “Biagio fai tu”: €55
The best of
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Welcome from the kitchen
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OSSOBUCO
Milanese-style veal shank, smoked marrow, beef jus, candied scorzonera, and parsley mayonnaise
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AGNOLOTTI
Three roasts in three agnolotti: duck, rabbit, and veal, with sage-infused brown butter and roast reduction
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CHEEK
Braised veal cheek, its sauce with Nebbiolo wine, smoked potato foam, and onion Mou sauce
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Pre dessert
Pre dessert – DESSERT o FORMAGGI – Piccola Pasticceria
Il menù degustazione si intende per l’intero tavolo ed è incluso di coperto.
Il costo del menù è da intendersi a persona.
Price: €80 per person
Three glasses: €28
Four glasses: €37
Five glasses: €46
Prezzo con abbinamento vini (7 calici), consigliato con “Biagio fai tu”: €55
Biagio, your choice
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Chef’s Welcome in two steps
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FOUR DISHES
First starter, second starter, first course, second course
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Pre dessert
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DESSERT
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Petit Fours
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Free hand menu
At the Chef’s discretion, according to market and seasonal availability.
Starter
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EGG
€ 18,00Poached Free and happy hens egg, puréed Delica pumpkin, marinated & roasted, and Comté fondue
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OSSOBUCO
€ 22,00Milanese-style veal shank, smoked marrow, beef jus, candied scorzonera, and thyme mayonnaise
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FOIE GRAS
€ 25,00Seared foie gras and crème brûlée, brioche bread and red onion mostarda
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CUTTLEFISH
€ 20,00Cuttlefish cooked at 65°, fennel in osmosis with cuttlefish ink, bread sauce, segmented oranges, and a seed wafer
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BACCALÁ
€ 22,00Chunk of cod cooked in oil, white onion soup, and light bagna cauda
First Courses
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RISOTTO
€ 20,00Carnaroli “Barone” D.O.P. risotto with beetroot, topped with aged Gorgonzola fondue “Leonardi” and bitter orange
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LASAGNA TERRINE
€ 18,00Terrina di lasagna ripassata in padella, ragù alla genovese di manzo e maialino iberico, besciamella di provolone e jus di manzo
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AGNOLOTTI
€ 22,00Three roasts in three agnolotti: duck, rabbit, and veal, with sage-infused brown butter and roast reduction
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CALAMARATA
€ 22,00Calamarata A.A. Mancini sautéed over coals, grey mullet bottarga, black garlic reduction, parsley sauce, and crispy bread
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FETTUCCINE
€ 25,00Fettuccine with 40 egg yolks, raw & cooked red & violet shrimp, Jerusalem artichoke purée, and fried artichokes
Main Courses
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CHEEK
€ 24,00Braised veal cheek, its sauce with Nebbiolo wine, smoked potato foam, and onion Mou sauce
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VENISON
€ 28,00Tenderloin of venison with butter, its sauce with pomegranate, sautéed apples, and confit shallots
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PIGEON
€ 32,00Grilled breast & leg, marinated fillet, shredded wing, pâté and its jus emulsion, anchovies, Parmesan, crisp bread and aromatic greens from A.A. Biomatto
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SQUID
€ 25,00Grilled squid, its mayonnaise, sautéed spinach, fennel bread, and celery leaf emulsion
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SEA BREAM
€ 28,00Mediterranean sea bream pavé, saòr sauce, curly escarole, pine nuts, raisins, and candied lemon
Dessert
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GIANDUIA
€ 10,00Cremoso al gianduia, castagne in diverse consistenze, croccante e gelato alle nocciole. Abbinamento vino consigliato: Maury Grenat la Cerisaie – € 7,00
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BANANA SPLASH
€ 12,00Crème brûlée alla banana, cialda al cioccolato bianco, burro di arachidi, sable e salsa al caramello salato. Abbinamento vino consigliato:Shiraume Ginjo Umeshu – € 6,00
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MARTIN SEC PEAR
€ 10,00Martin sec al pan di spezie, spuma allo zabaIone, sable alle mandorle e gelato alla crema. Abbinamento vino consigliato: Muscat de rivesaltes – € 7,00
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PANE&CIOCCOLATO
€ 12,00Sourdough French toast, creamy 67% Valrhona chocolate, Maldon salt, and fior di latte ice cream. Suggested wine pairing: Porto Ambassadeur Wiese & Krohn – € 6,00
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Seasonal Gelato and Sorbets
€ 7,00 -
Cheese
€ 12,00Three varieties of Piedmontese cheeses served with our homemade mustard fruits and preserves
Cover charge
5€
For any information on ingredients and allergens, please consult the appropriate documentation
which will be provided by the staff on request.
The dish may contain frozen food due to the unavailability of fresh products.
English (UK) 
Italiano