- Steak Tartar, Piedmont beef with a Pan Brioche, Bernese Ice cream, home made jams and sauces.
- Lobster Sashimi with a fresh tomato Gaspaccio and seaweed mayonnaise.
- White Asparagus with a poached egg, Dutch sauce and black truffel.
- Breast of guinea fowl, liver paté, port sauce with onion and saffron jam.
- Valdostana Scallops, parmanter cream, Fontina lemon fondue, savoy cabbage and black truffle.
- Marticiana Risotto, cooked in a broth of cheek and onions, pecorino cheese, Shezuan pepper and dried tomato.
- Home made ravioli filled with “carbonara”, Aop Broccoli and a sprinkle of Bottarga (dried fish eggs).
- Home made tortellini filled with Ossobuco (veal shank) with saffron rice cream.
- Potato Gnocchi with a zucchini pesto, clams and Mantis shrimps.
- Plin Ravioli in a Piedmont sauce of roasted meats, on request with Black Truffle.
- Mono-grain Spaghetti, wild fennel pesto and fresh sea urchins.
- Lamb ( shoulder , thigh and ribs) artichokes , rosemary and herb sauce.
- Goose thigh with Fois Gras, cotogne pears and steamed chicory.
- Pluma fillet of Patanegra Pork, Pumpkin cream, spicy fruits and pickelled vegetables.
- Piedmont beef fillet with foie gras, chicory cream, port caramelled shallot and black truffle.
- Baccala codfish in Pizzaiola (calamari & onion soup, steamed Baccala, tomato comfit, pepperoni pesto, bread crumbs, flavors, tomato and oregan).
- Turbot in a Taggiasche olive crust with turnip greens and cream of mustard leaves