Barolo Grill

Kabocha squash custard, cranberry mostarda, fried brussels sprout and sage crema.

Hand-chopped raw veal tenderloin, bagna cauda, tapioca tuile and red onion condimento

Spanish octopus, carrot cardamom purée, olive tapenade and calabrian chile powder.

Foie gras mousse, fennel brioche, golden raisin puree, raisin compote and sauternes gelée.

Lightly fried calamari, rock shrimp, seasonal fish, crispy vegetables, grilled lemon crema and bitter greens.

Baby field greens, fresh pear, midnight moon cheese, brown butter vinaigrette and hazelnut.

Winter citrus, watercress, fennel, pistachio and limoncello vinaigrette.

Maine lobster, baby kale, roasted butternut squash, tarragon vinaigrette and dill crème fraiche.

Roasted pheasant, shaved celery, walnuts, toma cheese, red oak lettuce, tomato raisins and truffle aioli.

Traditional piemontese pinches of pasta stuffed with veal and brandy demi-glace.

Potato gnocchi, rock shrimp, seafood velouté, conserved tomato and arugula pesto.

Handmade pasta stuffed with mortadella, mini pepper rings, pistachio and salsa verde.

Wild boar and san marzano tomato ragu, grilled rapini, pecorino and orange gremolata.

Slow-cooked 7 year-aged acquerello carnaroli rice, beet puree, pickled golden beet, shepherd's halo cheese and hazelnut.

Barolo style braised duck, kalamata olives, seasonal vegetables and roasted garlic potatoes.

Seared sturgeon, lentil ragu, smoked cauliflower purée, spicy nduja sausage and caviar.

Seared lamb loin, baby artichoke, sunchoke-pear puree and fried sunchoke.

Seared scallops, roasted thumbelina carrot, conserved grape tomato, brown butter seeds and skyr.

Grilled beef tenderloin, royal trumpet mushroom, pork belly, roasted mirepoix and porcini horseradish emulsion.

Brussels sprouts, garum and calabrian chiles.

Tempura-fried baby artichokes and saba.

Seared broccoli and baugna cauda.

Elderflower panna cotta, spiced sable crumble and apricot variations.

Castelmagno cheesecake, lavender honey and toasted hazelnuts.

Warm carrot and pistachio cake, brown butter icing and, house-made sage gelato.

Espresso cake, espresso espuma, coffee gelée, mascarpone vanilla crema and vanilla gelato.

Barolo's classic crème brûlée: Madagascar bourbon vanilla custard, turbinado sugar crust caramelized with fire-heated cast iron.

House made chocolate ganache truffle.

Chef's selection of artisanal cheese from ?the truffle' cheese shop served with seasonal accompaniments.