POLENTA TARAGNA E TARTUFO NERO Over a bed of creamy, hearty buckwheat and corn flour polenta sits slow-cooked poached egg, fontina cheese, and shavings of fresh black truffle. BATTUTA DI FASSONE, “TONNO” DI CONIGLIO & VITELLO TONNATO On this platter of three signature appetizers are beef tartare topped with micro greens, tender rabbit marinated in olive oil with pickled vegetables on grilled bread, and thinly sliced veal with tuna sauce and capers. RAVIOLI DEL PLIN IN BRODO DI BOLLITO MISTO Homemade plin filled with braised meat is cooked in warm, hearty “bollito misto” broth - a perfect dish to warm your body on a cold day. TAJARIN AL RAGU’ DI CONIGLIO & GNOCCHI DI CASTAGNE CON FUNGHI PURCINI Homemade angel hair pasta topped with juicy rabbit ragu, dry black olives, and sage is perfectly paired with homemade chestnut gnocchi, porcini mushroom, and parmesan fondue. BöNET End the meal on a sweet note with this traditional Piedmontese pudding made with rich chocolate, caramel, and amaretto and topped with cookie crumbles, strawberries, and fresh whipped cream.