Menu
Our menu is a curated selection of dishes that change with the weather and climate.
Each proposal is born from the desire to offer a clean, coherent, authentic gastronomic experience: few ingredients, precise choices, great respect for the raw materials.
From Sunday cooking to forgotten recipes, each dish is an invitation to slow down and rediscover the pleasure of simplicity done well.
…Our appetizers
The Busseto culaccia and the giardiniera made by us
Salmon trout marinated in vinegar with balsamic-marinated vegetables
Roasted veal fillet in tuna sauce
Crispy puff pastry with green asparagus and three-milk fondue
Fassona beef tartare, julienned fennel, parmesan cheese, and mustard sauce
Smoked sea bass carpaccio, avocado cream and candied bergamot
…Risottos…fresh pasta
Risotto riserva “San Massimo” with green asparagus from Altedo
Bronze-drawn Gragnano paccheri with amatriciana sauce
Cream of carrots, ginger and seared prawns
Fresh tagliatelle with Sambucano lamb ragù
Ravioli del plin with three roasts and their base with old samperi sauce
“Recommended by the chef”
Risotto riserva “San Massimo” Milanese style with veal ossobuco in gremolata
…The selection of land and water
Veal fillet with mascarpone puree and foie gras escalope
Robespierre-style sliced beef with baked new potatoes
Fish fillet with seasonal vegetables
Iberian pork fillet, celeriac puree and sautéed chard
Braised Piedmontese beef with Storo polenta
Our selection of cheeses with mustards and honey
…Our desserts
72% dark chocolate cake with custard and ice cream
Raspberry soup and ice cream
Tarte Tatin revisited with cream ice cream
Lemon Catalan Cream
Luxardo Maraschino Pineapple Cup, Torroncino Semifreddo,
warm ganache with 72% dark chocolate and berries
Note:
Some of our raw materials are subject to remediation procedures
with blast chiller to guarantee our customers the highest product quality.