Arcadia

Cold veal served with tuna sauce.

Salmon or tuna tartare with avocado, fish roe, and tataki sauce.

Mixed salad with warm goat cheese, honey, bread croutons, and balsamic vinegar.

Quinoa with chickpeas, avocado, cherry tomatoes, and mixed salad.

Steamed green soya beans with salt.

Three mini nigiri with salmon, tuna, and amberjack.

Prawns and vegetables prepared as tempura.

Panko breaded tuna.

Panko breaded pork neck with tonkatsu sauce.

Gamberi, edamame, avocado, strawberries, radish, cashew nuts, fried citronella, and tamarind sauce.

California roll with salmon and Philadelphia cheese.

Tuna with spicy mayonnaise.

Avocado, shrimps, surimi, tamago, and cucumbers.

California roll topped with four kinds of fish.

Salmon, tuna, amberjack, and ikura wrapped in thin rice pastry.

Scallop, salmon, avocado, spicy sauce, and tobiko.

Fried crab, avocado, tobiko, and mayonnaise.

Amberjack with avocado and spicy tobiko.

Nigiri, rolls, sashimi, shrimp tempura, and edamame.

Six nigiri and six spicy tekka.

Eight nigiri, three sake maki, and three tekka maki.

Eight nigiri and six black dragon rolls.

Six tuna maki, six salmon maki, and four octopus maki.

Salmon, tuna, mayo, tobiko, and avocado.

Fried tempura shrimp, avocado, tobiko, and mayonnaise.

Rice bowl with fish slices and vegetables.

Seared salmon, tuna, and amberjack nigiri with mayonnaise, tobiko, and sweet sauce.

Scallop skewers served with barbecue sauce.

Rice flour mochi stuffed with hazelnut, green tea, or cream ice cream.

Hazelnut cake served with cream ice cream.

Paste di Meliga served with Passito di Caluso.

Piedmontese mixed appetizer including vitello tonnato, parmigiana, and veal tartare with anchovy sauce.

Pumpkin medallion served with chestnut cream and amaretti.

Seared veal tongue served with anchovy, bagnetto verde, and rubra sauces.

Veal tartare served with anchovy sauce.

Smoked salmon served with squid ink crostini and raspberry butter.

Seared baby squid with lemon and sage.

Traditional agnolotti served with roast meat sauce.

Pumpkin gnocchi with blue cheese cream and crunchy chestnuts.

Smoked ricotta bottoni served with spinach cream and pecans.

Pea soup with sprouts, crispy guanciale, and bread croutons.

Grilled fish of the day served with seasonal vegetables.

Grilled octopus served on Sicilian caponata.

Braised veal cheek in Barolo served with herb-infused potato puree.

Rabbit roll served with chestnuts.

Japanese A5 wagyu beef fillet served with bok choy.

Selection of Piedmontese cheeses served with honey and fruit compote.

Mixed salad with balsamic vinegar, bread crostini, warm goat cheese, and honey.

Grilled mixed vegetables with grilled paglierina.

Mixed leaf salad with seared duck breast and cinnamon mustard apples.

Four pieces of Japanese A5 wagyu nigiri.

Four pieces of black cod nigiri.

Mixed tempura featuring prawns and seasonal vegetables.

Panko-breaded fried prawns and soft crab.

Tuna with chili mayonnaise.

Fried soft-shell crab with avocado, tobiko, and mayonnaise.

Mixed selection of prawns, salmon, sea bass, avocado, tobiko, and mayonnaise.

Salmon and tuna with mayonnaise, tobiko, and avocado.

Octopus salad with wasabi sauce.

Salmon and avocado with wasabi and tataki sauce.

Homemade mochi stuffed with hazelnut, green tea, and cream ice cream.

Gianduja chocolate mousse served with dark chocolate fondue.

Warm Moscato d’Asti sabayon served with Paste di Meliga.

Hazelnut cake served with cream ice cream.

Homemade rice flour mochi stuffed with hazelnut, green tea, and cream ice cream, served with hot sake.

Paste di Meliga served with Passito di Caluso.