Starters

Local Beef tartar with crunchy vegetables and shaved Parmesan Vitello Tonnato - Cold veal with tuna sauce Roasted duck foie-gras escalope, date cream , vermouth jelly and pain brioche flavored with star anise The 4 Seasons "Spring" Green asparagus tips from Santena, aromatic herb and water-weed salad, sabayon sauce based on scampi and roasted scampi Scallop carpaccio, stracciatella, sofly cooked egg and blended peas

First courses

“Plin” agnolotti stuffed with three roasts meat “Tajarin” (thin tagliatelle) with sausage ragoût Risotto with broad beans and peas served with Pecorino cheese fondue brown sauce

Spaghettoni allo “Scoglio” (Big spaghetti served with seafood and fish ragout) - (20 minutes) Ravioli filled with prawns served with green asparagus and hazelnuts Potato gnocchi (dumplings), cod-fish, artichokes and olives

Fish main courses

Sicilian red prawns in tempura with lemon jelly Fish of the day, opposite-leaved saltwort, artichokes and capers Meat main courses

Grilled “Fassona” beef sirloin cooked rare, red wine sauce and vegetables (for 2 people) Braised tender cut of beef served with mashed “Alta Langa” potatoes, sweet and sour onions from Tropea and cucumbers Roasted pigeon, Albufera sauce, Spring onion and spinaches Roasted lamb , broad beans, ricotta cheese and wild fennel

Cheese from the trolley selected by “Franco Parola”

Traditional Menu

Vitello Tonnato - Cold veal with tuna sauce &&& “Plin” agnolotti stuffed with three roasts meat &&& Braised tender cut of beef served with mashed “Alta Langa” potatoes, sweet and sour onions from Tropea and cucumbers &&& Hazelnut Tiramisù Tasting Menu Scallop carpaccio, stracciatella, sofly cooked egg and blended peas &&& Risotto with broad beans and peas served with Pecorino cheese fondue brown sauce &&& Sicilian red prawns in tempura with lemon jelly &&& "Un bicchiere di caffè" (dessert based on coffee and cream)

Full Tasting Menu The menu is available for the whole party Green asparagus tips from Santena, aromatic herb and water-weed salad, sabayon sauce based on scampi and roasted scampi &&& Roasted duck foie-gras escalope, date cream , vermouth jelly and pain brioche flavored with star anise &&& Potato gnocchi (dumplings), cod-fish, artichokes and olives &&& Ravioli filled with prawns served with green asparagus and hazelnuts &&& Fish of the day, opposite-leaved saltwort, artichokes and capers &&& Roasted pigeon, Albufera sauce, Spring onion and spinaches &&& Fruit and vegetable salad &&& "Tubo croccante"(crunchy dark chocolate cornet filled with Gianduja mousse, served with cardamom ice-cream)