PROPOSALS MENU 3 COURSES 

- Alt 1 -

Appetizers

FLAKE CREAM with FRIED DUMPLINGS

FASSONE PIEDMONTS MEAT in TARTARE STYLE with PINK PEPPER

AUBERGINES & CHEESE FLAN

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Main course

PIEDMONT’S RAVIOLI with LEEK STEW TRUFFLE

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Dessert

CHOCOLATE SALAMI with RUM SAUCE

- Alt 2 -

Appetizers

PRAWN TEMPURA

CRISPY BACON & PUMPKIN FLAN

CABBAGE ROLLS IN FILO PASTRY & WASABY

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Main course

FILLED PASTA WITH SCALLOPS & PRAWNS

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Dessert

SHORT PASTRY BASKETS with APPLE & CINNAMON ON CHANTILLY CREAM

(custard mixed with whipped cream)

- Alt 3 -

Appetizers

SELECTION OF TYPICAL COLD MEATS & PIEDMONT CHEESES

SERVED WITH A SPECIAL CUGNA’  (grape mustard)

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Main course

ENTRECOTE with GUINNESS & ROAST POTATOES

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Dessert

CREAM PUDDING with WILD BERRIES

- Alt 4 -

Appetizers

LEEK TART

VEAL CARPACCIO with PARMESAN

RABBIT TERRINE with BRANDY

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Main course

RED TUNA SLICEDFRESH with GRILLED VEGETABLES

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Dessert

MONT BLANC

(chestnut purée with cacao, rum & whipped cream)