à la carte menu

L'Oca Ducale' plate: cooked salami, galantine, cooked ham, smoked goose breast, our liver pate, pan brioche

Piedmontese fassona beef with green sauce, tonnata, bagna cauda and parsley brisée

Caramelised duck foie gras torcione, figs, its mustard, maple syrup reduction and pan brioche

CBT cuttlefish noodles, pumpkin chutney, fennel and dill bread crumble

Risotto Carnaroli ‘Riserva San Massimo’ Bra sausage, robiola cheese and hazelnuts (min. 2 persons)

Spaghetti di Gragnano with five tomatoes, their powder, cream of ‘Vacche Rosse’ Parmigiano Reggiano and basil

Tagliatelle ‘40 yolks’ with traditional goose ragout

Fresh pasta tagliolini, salt cod, Franciacorta beurre blanc and liquorice 

Canette duck breast with fresh figs, balsamic gel, carrots and courgettes

Our veal chop Milanese style, cooked in clarified butter and fried potato sheets

CBT goose leg, genoa mushrooms and robuchon purée

Slow-cooked pork belly, green sauce, mandarin mustard and crispy salad 

Grilled redfish, pan brioche in late summer panzanella

Hot eggnog with our cream ice cream

Tiramisu 2.0 and coffee ice cream

Paradise cake, lemon, almonds and ice cream

Pavlova with muscovado sugar and autumn fruit

Shortbread, Guanaja chocolate ganache, peanuts and ice cream