Monferrato-style veal tartare

Young cockerel salad with winter vegetables, pomegranate, and walnuts

Herb-marinated salmon

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Cardoon flan with delicate anchovy cream

and Jerusalem artichoke chips

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Pumpkin risotto with citrus-scented prawn tartare

Traditional “Plin” meat ravioli in free-range capon broth

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Beef fillet with Barbaresco sauce,
carrot and liquorice cream

Alternative

Sea bass fillet with saffron and dill sauce,
carrot and liquorice cream

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Three-chocolate mousse with red-berry coulis

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Panettone and nougat bites, espresso coffee

Christmas and Saint Stephen’s Day Menu

 December 25th and 26th 2024, 12.30 p.m.

Insalatina di calamari e agrumi , finocchio croccante e salsa citronette

Salmone affumicato con uovo pochè e salsa corallo

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Agnolotti del plin alle tre carni in burro aromatico di erbe e tartufo nero

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Filetto di fassone al madera con scaloppa di foi-gras

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Panettone farcito in charlotte con salsa di cioccolato caldo