La nostra amuse – bouche
Tonno di cappone,
nocciola Piemonte Igp e radicchio Trevigiano in agrodolce
Millefoglie di patata d’Entracque
su marbrè di fegato grasso d’anitra
e tartufo nero pregiato di Langa
Chitarrino alla “carbon’anatra”
tartufo nero pregiato di Langa su crema al Bra duro
Capretto di Roccaverano allo spiedo d’ulivo,
il suo jous al pepe di Sarawak e pesto di nasturzio
su purè ai cavoletti di Bruxelles
La dolce storia” dell’Antica Corona Reale:
bavarese al Gianduja, caffè Lavazza e frutto della passione
Il menù degustazione si consiglia per l’intero tavolo
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