Piedmontese veal sub fillet cooked at low temperature with hazelnut mayonnaise, black winter truffle and burrata cheese drops

Cod cube cooked in Evo cooking oil with chestnut cream and candied lemon spring onion

Herb-stuffed artichoke with taleggio cheese velouté and taggiasca olive soil

Barbaresco braised beef cheek with cauliflower puree and puffed polenta

Christmas ball

Selection of wines and bubbles from our cellar

Ask our staff how to make reservations for your Christmas lunch