Goustò

Description

• BEFORE THE FIRST •

ANCHOVIES IN HAZELNUT SAUCE WITH BREAD SAILS. € 6

BEAD AND SAUSAGE OF FASSONE COALVI, CHIPS AND GRAIN CREAM € 9

COOKED EGG AT LOW TEMPERATURE WITH TOMA FONDUE € 8 WITH ADDITION OF BLACK TRUFFLE. € 24

BUNDLE OF PASTA FILLO FILLED WITH GOAT RICOTTA ON PEPPER CREAM. € 7

VICCIOLA ALBESE WITH TAGGIASCHE OLIVE OIL AND HAZELNUT OIL. € 16

CARMAGNOLA GRAY RABBIT TUNA. € 13

• BLESSED ARE THE FIRST •

RAVIOLACCI WITH PUMPKIN, AMARETTI AND BLUE SAVOY. € 11

CHESTNUT GNOCCHI WITH CHOCOLATE FLAKES € 13

RISOTTO DI BARAGGIA DOP WITH MONTEBORE AND HAZELNUTS. € 14

TAJARIN WITH NOVALESA BUTTER AND BLACK TRUFFLE. € 25

• SECOND TO NONE •

CONFIT DUCK LEGS WITH BAKED RED POTATOES AND BLACK CABBAGE. € 17

TUNED VEAL ANCIENT WAY WITH SPINACINI. € 14

CAPUNET DELL'ORTO ON CREAM OF CASTELMAGNO DOP. € 10

SMOKED AND SCALDED BUTTERFISH TROUT FROM VALDOSTAN WITH MARINATED CHICORY AND BEETS. € 18

• A SWEET FINISH •

BUNET WITH FRAICHE CREAMS. € 6

ANTIQUE PANNA COTTA WITH SALTED CARAMEL AND BISCUIT. € 6

ROUND GENTILE IGP HAZELNUT CAKE WITH HOT GIANDUIA CREAM. € 6

COPPA SABAUDA DI SEIRASS WITH PEARS, FIGS AND CHOCOLATE. € 6

• CHEESE SOLO •

PRICE ACCORDING TO THE PROTAGONIST. € 7/9

https://www.gousto.eu/carta-vini-e-distillati