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Caramelized cauliflower flan with salsify and local black truffle.
Poached egg in fontina fonduta with fried sage.
Pio tosini 14 month aged prosciutto with marinated apples.
A selection of our house antipasti.
Poached veal loin with salsa tonnata, caperberries and fried capers.
Kohlrabi and watermelon radish with anchovy vinaigrette, lemon supremes and parmigiano.
Fine hand cut egg pasta with butter and sage.
Fine hand cut egg pasta with pork and beef ragu.
Barolo-braised beef cheeks with celery root puree and fresh celery leaves.
A family style tasting of every antipasto, primo and secondo on the menu.
Roasted brussel sprouts with bagna caoda.
Roasted carrots with sage and barolo vinegar.
Sauteed lacinato kale with black currant vinegar and chili flakes.
Vanilla panna cotta with chestnut honey.
Lemon-yogurt cake with huckleberries, fresh bay leaf cream and lemon glaze.
Honey and hazelnut semifreddo with vanilla shortbread.
Chocolate terrine with caramel sauce, almond cream and amaretti.
Mascarpone and rum cream with espresso-soaked vanilla cake and chocolate crumble.
Hot dark drinking chocolate with gianduja, coffee and whipped cream.
Menu for Spinasse provided by Allmenus.com
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