La carta
White Truffle
Dishes and Tasting MenuOne white truffle serving - € 70.00
Lobster, gorgonzola, White Truffle
Hand cut raw veal filet with White Truffle
Egg “cocotte” served in the wooden box with White Truffle
Nizza Monferrato cardoons, egg “pochet”, fondue cheese and White Truffle
Sunny side up eggs with White Truffle
Three roasts plin with White Truffle
28 egg yolk tagliolini with White Truffle
Risotto with Castelmagno cheese and White Truffle
Cheese fondue, bread croutons and White Truffle
Piedmont veal fillet, cardoons and cheese fondue with White Truffle
Gratin taleggio, chestnut (Agrimontana), honey and White Truffle
Panna cotta ice cream, caramel and White Truffle
Tasting MenuRaw veal carpaccio with Gorgonzola cheese mousse
Sunny side up eggs with White Truffle
28 egg yolk tagliolini with butter
Piedmont veal fillet, cardoons and cheese fondue
Panna cotta ice cream and caramel
€ 400.00
White Truffle on every course. The menu is only available for the entire table
From TODAY's market
Tasting MenuThe Cuisine’s surprise
A sequence of 6 courses made with the best ingredients daily chosen by the Chef.€ 110.00
The menu is only available for the entire table
FROM THE TRADITION
Tasting MenuVitello tonnato
Egg "cocotte" served in the wooden box with White Truffle
Traditional Agnolotti del Plin filled with meat and roast sauce
"Turn the other cheek..." veal cheek braised in Barbaresco wine
Gianduja cake with pipe tobacco ice cream
€ 130.00
The menu is only available for the entire table
Starters
Seared squid, potato cream and caramelized lemon
Cod, winter vegetables, soft anchovies
Duck foie gras terrine, smoked breast duck and fruit compote
Amberjack tartare, bone marrow and wasabi
Raw veal carpaccio with gorgonzola cheese, celeri and hazelnuts
Foie Gras escalope, Jerusalem artichoke, pears, hazelnuts and panettone
Capon pheasant, cauliflower, cardoons, chestnuts (*T)
*T (Recommended dishes with truffles)
Soups, Pasta, Rice
Three eggs spaghetto "Mancini" (roe, caviar, salmon)
Tortelli filled with cardoons and anchovies with butter froth and drops of fondue (*T)
Risotto scented with gorgonzola, pears and Cervere's leeks (min. 2 portions)
Tortello with Neapolitan ragù, smoked Parmesan coulis, ginger and lemon crumble
Tortelli filled with testun ciuc (type of cheese), marc, pumpkin, chestnuts, Barbaresco reduction
Tripe with "amatriciana souce"
*T (Recommended dishes with truffles)
Main courses
Amberjack, white butter, gratin leeks
Baked wild Duck with black truffle and Autumnal vegetables
Young Goat in two ways: roasted and deep fried filled with Taleggio cheese
Sanato veal breaded in breadsticks, lightly smoked, hazelnut cream
Piedmont veal fillet, cardoons and cheese fondue
"Turn the other cheek..." veal cheek braised in Barbaresco wine and polenta
Golden brain, toasted veal tongue, horseradish zabaglione
Our signature dishes
Black cuttlefish cappuccino, potato fondant, Enkir crunchy, drops of lattuce and basil pesto
Sanremo prawns breaded with hazelnut crumbs and grissini
Vitello tonnato
Cherasco snails with Cervere leeks, potato fondant, smoked foie gras slices
Risotto with foie gras's escalope and cocoa (min. 2 portions)
Traditional Agnolotti del Plin filled with meat and roast sauce
Agnolotti del Plin stuffed with Seirass ricotta cheese served in a nest of May hay
“The traditional fried dish” lamb chops, veal brain, beef bone marrow sweet semolina and apple fritters
Finanziera: traditional dish made with veal interiors
Desserts
To finish on a sweet note...Panna cotta ice cream, caramel and White Truffle
Sablè, chestnut mousse, caki jelly
Pears cooked in wine, seirass with orange cream, mulled wine jelly
"TornaTonda" (our hazelnut cream) ravioli with pear puree and wild berries
Whipped ice cream
Tiramisù and nougat
Small degustation
Gianduja cake with pipe tobacco ice cream
Panna cotta ice cream, chocolate and coffee sorbet
Menu speciali

Il menu per i cani
- C’è chi fuori dal suo locale affigge il cartello “Io qui non posso entrare” e c’è La Ciau del Tornavento, il ristorante stellato dove per gli amici a quattro zampe c’è addirittura un menu riservato. Quando Fido arriva qui, ecco subito pronta per lui (o per lei) una ciotola con acqua e portate pensate ad hoc. Un modo dimostrare ancor più come il rispetto del cliente, e quindi anche del suo fedele accompagnatore, sia un principio cardine della filosofia di Maurilio Garola e Nadia Benech.

La mise en place per i più piccoli
- Piatto, sottopiatto e bicchieri dipinti con gli animaletti, tovaglietta da colorare con i pastelli, peluche e puzzle con cui giocare e da portare poi con sé: per i più piccoli La Ciau del Tornavento è un piccolo paradiso del divertimento. Il ristorante propone un elenco di portate formato “baby”. Lo chef ha pensato per i bambini un menu gustoso, sano e colorato capace di conquistare i palati di tutte le età, dai gourmet alle prese con i primi passi fino a quelli più grandi che preferiscono gusti diversi da quelli degli adulti.
Prenota
Prenota!