EXAMPLES OF CUSTOMIZED CULINARY PROPOSALS

OUR MENUS

Each menu can be customized according to tastes, needs and season.

The menus you find here are just examples: every event begins with a conversation with you.
Our cuisine combines quality, listening, and creativity, showcasing local and seasonal products.

Vegetable Garden and Fantasy
Vegetarian

$12

Antipasto: Vellutata di zucca e zenzero

Zucca / Yogurt greco / Zenzero

A soft and enveloping cream prepared with seasonal pumpkin, scented with a touch of fresh ginger which enhances its natural sweetness. A light and aromatic appetizer, ideal for opening the meal with elegance and warmth.

$12

Second course: Potato and chard tart with leek and pecorino sauce

Potatoes / Swiss chard / Pecorino cheese

Crispy potato and chard pie, served with a cream of leeks and Ligurian pecorino cheese, garnished with crunchy vegetables.

$12

First course: Red beetroot risotto

Rice / Beetroot / Parmesan

A risotto with vibrant color and an elegant personality: the natural sweetness of beetroot blends with a silky creaminess, enhanced by a sprinkling of cheese and a herbaceous note of fresh fennel.

$12

Dessert: Red berry cheesecake

Berries / Cheese / Crumble

A soft and creamy cheesecake, nestled on a crunchy crust and topped with a fresh red berry coulis. A harmonious balance of sweetness and slightly tart notes, for a refined and luminous finish.

Land and Tradition
Meat

$12

Appetizer: Artichoke flan with Montebore fondue and toasted hazelnuts

Artichokes / Montebore / Vegetables

A delicate and fragrant appetizer, where the softness of the artichoke meets the creamy Montebore fondue. Toasted hazelnuts add a crunchy and aromatic note that enhances the whole.

$12

Second course: Veal cheek braised in Rossese

Veal cheek / Potatoes / Vegetables

Slow cooking and deep flavors: the veal cheek becomes incredibly tender, enriched by the warm notes of Rossese wine. Served with a delicate puree and sautéed vegetables, it’s a comforting and refined main course.

$12

First course: Ligurian trofiette with seasonal vegetable brunoise

Trofiette / Vegetables / Pesto

A fresh and light dish, inspired by Ligurian tradition. Trofiette pasta envelops a delicate cream of finely chopped vegetables, with Mediterranean aromas and a soft, enveloping texture.

$12

Coffee bun with crumble

Eggs / Cocoa / Coffee

A modern take on the Piedmontese bunet: soft, velvety, with a coffee aroma that envelops the palate. The crumble adds a crunchy contrast that perfectly complements the dessert.

Elegance of the Sea
Fish

$12

Appetizer: Leek flan with anchovy sauce

Leeks / Anchovies / Eggs

A soft and delicate leek flan, slowly cooked to a silky texture. It’s served with a bold yet balanced anchovy sauce, which adds depth and character to the dish.

$12

Second course: Crispy octopus with pea puree and confit cherry tomatoes

Octopus / Peas / Cherry Tomatoes

Octopus tentacles seared until irresistibly crispy, served over a velvety and naturally sweet pea puree. Confit cherry tomatoes complete the dish with a caramelized, aromatic note. A perfect balance of textures and colors.

$12

First course: Potato gnocchi with prawns and seasonal vegetables

Potatoes / Shrimp / Vegetables

Hand-rolled potato gnocchi sautéed with juicy shrimp and seasonal vegetables. A fresh and harmonious dish, where the sweetness of the shellfish blends with the vibrancy of the vegetables in a light yet flavorful sauce.

$12

Dessert: Volpedo peaches with chocolate and almonds

Peaches / Chocolate / Almonds

Ripe and fragrant Volpedo peaches, lightly caramelized and served with a drizzle of dark chocolate. The chopped almonds add crunch and a toasted aroma that enhances the dessert. Elegant simplicity, typical of Piedmontese tradition, revisited.