Spinasse

Tajarin al Ragù

Hand-cut egg-yolk-rich tajarin with a slow-simmered meat ragù — the signature plate the kitchen is built around

Agnolotti dal Plin

Tiny pinched pasta pockets filled with roasted meats, finished in brown butter

Vitello Tonnato

Thinly sliced veal under a creamy tuna-caper sauce — classic Piedmontese antipasto

Bagna Cauda

Warm anchovy-garlic dip with seasonal vegetables for dipping — quintessential Piedmont

Antipasto Platter

Anchovy Crostini

Gnocchi

Roasted Pearl Onions

Cavatelli with Ragù