Menu

❖ Fegato Grasso d’Anitra al Vino Moscato d’Asti Passito con Pere Caramellate

Seared duck foie gras, hazelnut, Moscato wine reduction, sautéed pear ($6 supplemental)

❖ Vitello Tonnato “Vitel Tonné Bartolotta”

Roast veal loin, thinly sliced with savory tuna-anchovy-caper mayonnaise.

This classic Piemontese dish, with dubious origins, has neighboring regions claiming it for their own. This version has been served for many years on special menus at Ristorante Bartolotta dal 1993.

❖ Ciotola del trifolao

Buckwheat polenta, egg yolk, parmigiano and alpine cheese fonduta.

Originating in China and Siberia, the first written documents about buckwheat being cultivated in Italy date back to the beginning of the 1500s. Alpine peasants living on the border between Italy and Germany used buckwheat flour to make polenta since ancient times.

Insalata Mista

Field greens with fresh vegetables, olive oil, red wine vinegar

❖ Uova Strapazzate al Tartufo con Robiola di Roccaverano

Truffled scrambled egg with Robiola cheese

❖ Tajarin “40 tuorli” al Burro e Oro

Egg yolk ribbon pasta with butter and Parmigiano-Reggiano

❖ Agnolotti dell’Alto Monferrato al Barbera

Meat-filled Piemontese ravioli served in barbera wine ​​​​​​​
($5 supplemental)

❖ Rabaton Alessandrini al Forno

Hand-rolled herb-ricotta gnocchi baked with butter, parmigiano, veal glaze 

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❖ Uovo in Raviolo “Maestro Valentino”

Egg, ricotta, and spinach raviolo with brown butter and Parmigiano-Reggiano ($5 supplemental)

Often imitated around the world, this pasta was first created by Chefs Nino Bergese “chef of kings, king of chefs” (1904-1977) and Valentino Marcattilii at Ristorante San Domenico, to perfectly pair with truffles. Chefs Paul Bartolotta and Juan Urbieta apprenticed under Marcattilii while studying in Ital,

❖ Risotto all’Asti con Funghi Porcini “Gener Neuv”

Creamy carnaroli rice whipped with Asti spumante wine, porcini mushrooms, sweet butter, parmigiano

Grigliata Mista di Carne

Mixed grill: beef strip loin, pork ribs, lamb chop and Italian sausage, garlic-rosemary roasted potatoes
($7 supplemental)

❖ Pollo alla Marengo

Seared chicken breast with crayfish, mushrooms, fried egg.

Napoleon Bonaparte was not a known gourmand, he dedicated only the necessary time to food, he ate in a hurry and never before battles. On the afternoon of June 14, 1800, he was hungry after the most important victory of his life. An unexpected triumph against the Austrian army, marked a crucial moment in the history of Europe, one which made the town of Spinetta Marengo famous and Napoleon glorious. Upon returning from the fighting fields, Napoleon asked Dunand his cook Chef for something to eat. Dunand sent his cooks to look for ingredients in the nearby farms; he didn’t have much time to think of a well-thought-out dish with what they brought him, and so he put together chicken, eggs, mushrooms and crayfish, sprinkled them with lemon and a little Cognac, and presented his dish. The success was immediate and definitive, from then on what was immediately named “chicken Marengo” became untouchable. Dunand later tried to modify the recipe, presenting more suitable versions to Napoleon, but every attempt was rejected. The general, superstitious as he was, demanded that it always be prepared in the exact same way as on the day of the battle at Marengo.

❖ Rombo Chiodato alla Crema di “Bagna Cauda”

Mediterranean “nail-head” turbot, anchovy-thyme sauce, savoy cabbage, leeks ($10 supplement)

Bagna Cauda (hot dip) is an iconic symbol of Piedmontese cuisine. The origins of this dish are medieval, consumed by laborers using inexpensive ingredients to prepare this unctuous sauce. 

❖ Brasato al Barolo

Barolo-braised beef with polenta.

In the 1700s, many cooks of the wealthy Piedmontese families traveled to France to apprentice, bringing back this wine-braising technique. The recipe was adapted to highlight a local gem, Barolo wine. The combination of a luxurious wine with a humble cut of beef became a staple of an entire region.

❖ Petto d’Anatra al Vino Passito

Roasted duck breast cooked in sweet passito wine with raisins and heirloom carrot purée

Bonet

Traditional chocolate and amaretti flan.

There is historical evidence that the first recipes of  Bonet began to circulate as early as the 1200s. The original Bonet of Monferrato did not contain chocolate, but the modern version of the Langhe features new-world ingredients like chocolate and rum.

Crespella di Mela con Gelato

Warm apple-raisin crepe with vanilla bean gelato

Torta di Cioccolato Amaro

Flourless chocolate cake with vanilla bean creme anglaise

Budino di Caramello

Sea salt-caramel pudding with dark chocolate ganache

Classico Tiramisu’ del Ristorante dal 1993

Our signature version of this classic dessert of layered mascarpone mousse, savoiardi cookies, espresso, cocoa