| · Smoked beef carpaccio with black truffle slices (12) | 12.00 € |
| · Grilled Tomino cheese with filo cup and late Treviso red chicory salad with balsamic vinegar, Parmesan flakes and pine nuts (1,5,7,12) | 12.00 € |
| · Parisian style snails (7,12) | 11.00 € |
| · Raw finely chopped Piedmontese Fassone veal, breadsticks, capers and soft cheese cheesecake (1,7,12) | 13.00 € |
| · Vegetable quiche on Toma cheese fondue (1,3,7) | 10.00 € |
| · Our plate of assorted cold cuts: venison carpaccio, lamb speck, Barolo wine bacon, cooked goose salami with sweet and sour peppers and caramelized Tropea onion (1,12) | 18.00 € |
| · Purple potatoes creamy soup with cumin breadsticks and fried leeks (1,7) | 10.00 € |
| · Half-moon ravioli with pumpkin and amaretti, sautéed in butter, sage and almonds (1,3,5,7) | 14.00 € |
| · Tagliatelle pasta with wild boar ragu (1,3,9,12) | 13.00 € |
| · Risotto with beetroot and Gorgonzola cheese (7,12) | 15.00 € |
| · Gnocchi made with local potatoes and chestnuts, pepper bacon and broccoli cream (1,3,7) | 11.00 € |
| All types of pasta are homemade. Gluten-free pasta available upon request. | |
| · Chisone valley rainbow trout fillet roll with little vegetables (4,7) | 21.00 € |
| · Entrecôte cooked in fireplace | 23.00 € |
| · "Last Tango" Fassone fillet with mushrooms and Patanegra lard (12) | 30.00 € |
| · Grilled Fassone fillet served with selection of salts | 28.00 € |
| · Venison ribs with Barolo wine and wild berries sauce (12) | 23.00 € |
| · Seasonal side dish | 6.00 € |
| · KIDS MENU Penne pasta with tomatoes and basil, veal burger with potatoes, ice cream & drink (1,3,7) |
20.00 € |
| · Our plate of goat, sheep and cow cheeses served with local honey and homemade mustard (7,10,12) | 16.00 € |
| · Homemade desserts | 8.00 € |
| · Cover charge | 3.00 € |
List of allergens:
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| Caprino agli Aromi – raw goat's milk cheese, flavoured with: parsley and garlic / red pepper / basil and pine nuts / peperino mix (peppers, paprika, mustard seeds and black pepper), aged for 5-6 days |
| Ciabot – mixed cow and sheep milk cheese, with a thin white rind that encloses the soft and creamy interior, aged for 10-15 days |
| Toma di montagna - aged cow's milk cheese |
| Gineprino – tasty goat’s milk cheese, aged for at least 30 days, with rosemary, juniper berries and chili on its rind |
| Testun Ubriaco – Dolcetto wine pomace ripened aged cow's milk cheese |
| Verde di pecora – blue cheese made from pure sheep milk, aged for 60-90 days |
| Fondue savoyarde: Cheese fondue served with steamed vegetables and dried crusts of bread |
24.00 € |
| Fondue bourguignonne: 3 types of meat, which you fry in a pot with boiling oil; served with homemade sauces |
28.00 € |
| Bagna càuda: Typical Piedmont dish eaten by dipping raw, boiled or roasted vegetables in a warm sauce made of cream, anchovies and garlic |
22.00 € |
| Raclette: Raclette cheese is heated by a special machine, then scraped onto plates; served with boiled potatoes, hams, onions, olives and gherkins |
25.00 € |
| Pierrade: 4 types of meat, which you cook on a heated stone; served with vegetables, potatoes and homemade sauces |
30.00 € |
| Tartiflette: Potatoes baked in oven with local cheese, bacon and onion |
22.00 € |
| © Last Tango Grill Restaurant, 2018. Via La Gleisa, 5. Sestriere, Italy 10058. Tel: +39-0122-76337. |
