Discover
Il Cammino del Viandante ;)
Marinated trout, kiwi and pistachio
Scallop, broccoli, hollandaise sauce and black truffle
Potato “gnocchi” and tasting of italian Caviar
Homemade “plin” pasta filled with duck, Parmigiano Reggiano and Aceto Balsamico Tradizionale
Piedmontese veal cheek with truffle and french purée
Homemade “cappelletti” pasta of the Fort of Maria Pia in broth
The cheese trolley
The gelato trolley
Ortodossia
Onion and chestnut foam, cabbage, goat’s cheese fondue and black truffle
Caramelized pumpkin, bitter almond, peat cream, coffee and “beurre blanche”
Spicy and smoked lentils, orange “gremolada” and black truffle
Homemade “ravioli” pasta with porcini mushrooms, egg yolk, Parmigiano Reggiano and liquorice
Grilled cauliflower, spices and miso sauce
Artichoke, its bottom, pistachio and avocado
Orange gel and fennel cloud
Autumn in “Monchio delle Corti”
"Bisness Lunc"
A small 3-courses “Tasting menu”, including dessert, of absolute seasonality and lightness, for the lunch excluding Saturdays and holidays
Menu à la carte
The “ Salumi ”
The “Prosciutto di Parma” aged 72 months
The “Culaccia” aged over 30 months
The natural “Mortadella” with pistachios
The “Salame” aged 12 months
Starters
The Piedmontese Fassona “Gran crudo”
Caramelized pumpkin, bitter almond, peat cream, coffee and “beurre blanche”
Piedmontese Fassona bone marrow, tuna sauce and beef tartare with italian caviar
Pork rinds, beans and tartufo nero
The cheese trolley
(A careful selection of our favorite cheeses from Italy, France, Belgium, Spain and England)
Middle courses
The Cantarelli’s “Savarin di riso”
Homemade “cappelletti” pasta of the Fort of Maria Pia in broth
Homemade “plin” pasta filled with duck, Parmigiano Reggiano and Aceto Balsamico Tradizionale
Homemade “pisarei” pasta, crudités of crustaceans and “Cacciucco” soupe
Main courses and Grilled Meat
Pan-seared amberjack, grilled cauliflower, spices and miso sauce with italian Caviar
Piedmontese veal cheek with truffle and french purée
Pigeon breast with herbs, leek, hazelnuts and mustard
The steak of “Italian Wagyu”
The steak of “Fat Ox of Carrù”
The steak of “Frisona extra” Viandante Selection
“Sottopaletta” of veal and shoulder petite tender
The veal fillet
Side Dishes
The Truffle
The Black “Uncinatum” / the White “Magnatum”
Cover charge
From the Pastry
Almond parfait, hazelnut namelaka, honey crunchy with pine nuts and walnuts, Vin brûlé gel and crisp chestnut leaves
Classic version, with a high alcohol content, with natural Alchermes of “Livebarrels”
Cloud of slightly smoked Mascarpone cheese, fresh raspberries, chocolate and Bavarian coffee
Ancient recipe with vanilla beans, Apennine free range egg and mountain milk served with our topping
The artisan espresso, toasted over a direct flame, 100% Arabica from the “Laboratorio di Torrefazione Giamaica Caffè” in Verona with Petit Four
