Truffle at the Table

Benvenuto dello Chef

Flûte di bollicine selezionate accompagnato dal nostro amuse-bouche:
Rocher di foie gras pralinato alla nocciola gentile con cuore fondente al tartufo
 

Starter

Hand-cut tartare of local Cabannina beef with truffle and a delicate fondue of Toma di Busalla cheese

First Course

Traditional 30-egg-yolk tajarin pasta tossed in alpine butter and finished with freshly shaved white truffle

Main Course

Slow-cooked guinea fowl breast glazed with its own rich jus infused with white truffle, served with a quenelle of smoked potato purée and sautéed baby spinach
 

A Sweet Finale

Artisanal vanilla custard gelato delicately scented with truffle, topped with a crisp pistachio wafer
Coffee and petits fours