HOW WE ENNOBLE THE EXPERIENCE

Transcription

1 HOW WE ENNOBLE THE EXPERIENCE First, in name and deed. Alessio I, head of the San Martino family of Parella, was also the first person to believe in the worth of this site, turning it from a fortified storage area into a house-fortress in Noble in the intentions and principles that guide its every decision, in its celebration of beauty, its respect for tradition and its boldness as it looks to the future, just like Vistaterra itself. We are the first to believe in this noble project, and we ll prove it to you at the table, where you can savour the work of a chef who respects tradition and ennobles the humblest of local products. How? Find out in the adjacent kitchen, in full sight of diners, because we take the idea of transparency seriously!

2 APPETIZERS 18,00 Your journey starts here, so relax and enjoy the ride. The ingredients used are humble, in contrast with everything around you. It s our Chefs care, hard work and passion that makes them special. Calf s tongue with typical local root topinambur cream, green sauce, traditional mustard and candied celery Tartare of Pont Canavese trout, rapeseed honey, potato foam with Colleluce, bread with capers and red onion petals Crotte snails, hazelnuts and spicy garlic crumbs Terrine of brawn, winter salad with artichokes and lemon zabaione Millefeuille of Lys valley potatoes, goats milk robiola mousse, camomile and emulsion of roots and broccoli

3 FIRST COURSES 20,00 Ancient grain varieties, rice, chestnuts and local products like the Piattella bean and Savoy cabbage take on new roles to appear in these historic rooms with a style that values the past but looks to the future, just as we like to do things at Vistaterra. Wholemeal ancient grain spaghettoni, sweetbreads, chicken reduction, mountain spinach and egg emulsion Canapulenta ravioli with 24-month aged parmesan, aromatic creams and tartare of Piedmontese Fassona beef Lake&Sea risotto with marinated tomato Conchiglie pasta, salt cod and purée of Cortereggio Piatella beans Nomaglio chestnut cream, shallots, Montalto Dora cabbage, bread and bay oil

4 MAIN COURSES 25,00 Allow us to pique your curiosity with unusual interpretations of traditional recipes, born of our creative flair and desire to create dishes with a more rounded and satisfying flavour. Duck breast served pink with Berrettina pumpkin, winter truffle, sage and citrus Quail with artichokes, liver mousse, liquorice crumble and lemon Griddled eel, soft Pignoletto Rosso polenta, goats cheese with balsamic vinegar and red onion chutney Gobbetta di Ceresole d Alba tench, crispy fennel, rocket and mandarin Vistaterra winter garden

5 DESSERTS 8,00 Every journey needs a great end, to be duly remembered. Desserts with traditional flavours, almost homely yet revisited in form and ingredients then given the perfect sprinkle of modernity. The Piedmont girl savours her coffee: Langhe hazelnut mousse with a tender heart Amaretto custard, mandarin sorbet and almond brittle Orange and hemp cappelletti with Caluso Passito zabaione Pear in marc, Seirass ricotta mousse and cornmeal biscotto Praline cream, ingot of apple, puffed chocolate and kiwi sorbet

6 SUBSTANCES AND PRODUCTS THAT MAY CAUSE ALLERGIES OR INTOLERANCES CEREALS containing gluten, such as wheat, rye, barley, oats, farro, kamut and their derivatives, except: wheat-based glucose syrup, including wheat-based dextrose*; wheat-based maltodextrin; barley-based glucose syrup; cereals used to make distilled spirits, including ethyl alcohol from agricultural origin. CRUSTACEANS and crustacean-based products. EGGS and egg-based products. FISH and fish-based products, except: fish gelatin used as a base for t he preparation of vitamins or carotenoids; fish gelatin or isinglass used as a clarifier for beer and wine. PEANUTS and peanut-based products. SOYA and soya-based products, except: refined soybean oil*; mixed natural tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, soya-based natural D-alpha tocopherol succinate; vegetable oils derived from phytosterols and soya-based phytosterol esters; vegetable ethanol esters produced from steriles of soybean-based vegetable oil. MILK and milk-based products (including lactose), except: milk serum u sed to make distilled spirits, including ethyl alcohol from agricultural origin; lactitol. NUTS, i.e.: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews, (Anacardium oc cidentale), pecans [Carya illinoinensis (Wagenh) K. Koch], brazil nuts (Bertholletia excelsia), pistachios (Pistacia vera), macadamia nuts (Macadamia ternifolia) and their products, except nuts used to make distilled spirits, including ethyl alcohol from agricultural origin. CELERY and celery-based products. MUSTARD and mustard-based products. SESAME SEEDS and sesame seed-based products. SULPHUR DIOXIDE AND SULPHITES in concentrations exceeding 10 mg/kg or 10 mg/litre in terms of total sulphur dioxide as calculated for products and ready-to-use or reconstituted products according to manufacturers instructions. LUPINS and lupin-based products. MOLLUSCS and mollusc-based products *and their derivatives, so long as the processing they have undergone is not likely to increase the level of allergenicity assessed by the Authorities for the base product of which they derive. For particular requirements or questions, please ask our front of house staff, who will be happy to advise you Some products are treated by blast chilling (in accordance with EC regulation no. 852/04).

7 Allergeni APPETIZERS Calf s tongue with typical local root topinambur cream, green sauce, traditional mustard and candied celery Tartare of Pont Canavese trout, rapeseed honey, potato foam with Colleluce, bread with capers and red onion petals Crotte snails, hazelnuts and spicy garlic crumbs Terrine of brawn, winter salad with artichokes and lemon zabaione Millefeuille of Lys valley potatoes, goats milk robiola mousse, camomile and emulsion of roots and broccoli FIRST COURSES Wholemeal ancient grain spaghettoni, sweetbreads, chicken reduction, mountain spinach and egg emulsion Canapulenta ravioli with 24-month aged parmesan, aromatic creams and tartare of Piedmontese Fassona beef Lake&Sea risotto with marinated tomato Conchiglie pasta, salt cod and purée of Cortereggio Piatella beans Nomaglio chestnut cream, shallots, Montalto Dora cabbage, bread and bay oil MAIN COURSES Duck breast served pink with Berrettina pumpkin, winter truffle, sage and citrus Quail with artichokes, liver mousse, liquorice crumble and lemon Griddled eel, soft Pignoletto Rosso polenta, goats cheese with balsamic vinegar and red onion chutney Gobbetta di Ceresole d Alba tench, crispy fennel, rocket and mandarin Vistaterra winter garden DESSERTS The Piedmont girl savours her coffee Amaretto custard, mandarin sorbet and almond brittle Orange and hemp cappelletti with Caluso Passito zabaione Pear in marc, Seirass r icotta mousse and cornmeal biscotto Praline cream, ingot of apple, puffed chocolate and kiwi sorbet