The kitchen offers the Milonga:

The Kitchen of the Milonga suggests:

appetizers

(Outside works)

Sea Salad (calamari, octopus, shrimps)

Seafood salad (squid, octopus, praws)

Shrimp tails with almonds and curry (Venus rice)

Praws tails with almonds and curry (with Venus rice)

Salted anchovies with green sauce and butter
Salted anchovies with green sauce and butter

“Rawness” vegetable

Salad of raw vegetables

Mix peppers to the plate with tuna sauce and salted anchovies

Grilled peppers with tuna sauce and anchovy

Traditional Russian Salad

Traditional Russian salad

Vegetables flan with fondue

Vegetable flan with melted cheese sauce

Salad Cockerel Piedmontese

Salad of cockerel Piedmontese

veal with tuna sauce (topside of veal cooked with salt)

Thin roastbeef slices of veal with tuna and mayonnaise

Raw meat all'astigiana

Beef tartar (veal)

Mix Tipico (raw meat – vitello tonnato – ins.russa – pepper)

Tipical Mixed (raw beef, veal with tuna sauce, russian salad, pepper)

Spaghetti with clams and mussels

Spaghetti with mussels and clams

Trenette Genoese Pesto

Pasta with genovese green pesto

Spaghetti with fresh tomato and basil

Spaghetti with fresh tomatoes and basil

Spaghetti alla Carbonara

Spaghetti carbonara

Taglierini monferrino sauce

Typical Noodles with meat sauce

Potato gnocchi with meat sauce, a “slime”, with tomato sauce

Potato dumplings ( with ragù, with cheese, with tomato )

Risotto with zucchini, shrimps, curcuma (me. x 2 people)

Risotto with zucchini,shrimp and turmeric (minimum two people)

Risotto with saffron and sausage (me. x 2 people)

Risotto with saffron and sausage (minimum two people)

Agnolottini fondue sauce of Piedmont hazelnuts

Cheese little ravioli in hazelnut sauce

Agnolotti al plin(to monferrino sauce or butter and sage)

Small Ravioli typical (with ragù or with butter and sage)

second Course

(Main course)

Norway pout with Mediterranean flavors

Codfish with mediterranean flavors

Slice of Salmon to the plate in salmeriglio

“Grilled Norwegian Salmon steak in “”salmeriglio”” sauce”

Fried Calamari, Shrimp tails, Anchovies

Selection of fried fish (anchovies, squid and prawn)

Egg “Breaded”” of fondue with vegetables stewed

Breaded egg on fondue with stewed vegetables

Escalope Chicken Marsala (a stuffed)

Escalope of chicken with Marsala wine or breaded

Tripe Moncalieri to parmigianacon cannellini

Moncalieri tripe with beans

Piglet fillet with green pepper

Pork fillet in green pepper sauce

Braised Beef with Barbera d'Asti

Braised beef of veal in Barbera wine sauce

Veal Ossobuco with mashed potatoes

Veal ossobuco stewed with mashed potatoes

Lamb ribs grilled (the impanate)

Grilled lamb chops (or breaded)

ENTRECOTE Black Angus to the plate

Grilled Black Angus Steak

Paella Marinara (reservations required)

Seafood Paella (reservations required the day before)

Minimum for 2 people (minimum two people)

Dessert

tiramisu

tiramisu (traditional-classic)

Tarte Tatin with vanilla ice cream

Caramelised apple tart with vanilla ice cream

Cassata Piedmont

Piedmont cream parfait with candied fruit and chocolate

Panna cotta

Panna cotta

Catalan cream

Catalan cream (similar to a creme caramel)

Bunet

Chocolate pudding Piedmontese style

Lemon sorbet

Lemon sorbet

Ice cream to white yogurt with honey and walnuts

White ice yogurt with honey and walnuts

Tart strawberry jam

Stawberry jam tart

La Carlotta (cup with sponge cake, fruit, gelato, Meringue)

Crumbled cup with ice cream, fruit, meringue and amaretto

Typical menu of Cucina Piemontese

Chef’s menu of typical Piedmontese cuisine

( Mix of starters – 2 first – 1 second – 1 dessert )

(excluding wine - wines excluded)