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Appetizers

  • Raw finely chopped Piedmontese Fassone Veal with bread chips and marinated Trevisan radicchio
  • Raw finely chopped Piedmontese Fassone Veal
  • Mix antipasti
  • Carne salada
· Our style cooked sliced veal with tuna sauce with bell pepper chutney (3, 4, 7, 9, 12) 13.00 €
· Parisian style snails, 6 or 12 pieces (7) 13.00 / 25.00 €
· Our tartiflette with thyme and genepì (1, 7, 12) 11.00 €
· Raw finely chopped Fassone veal with marinated onion and Castelmagno cheese (1, 12) 15.00 €
· Our plate of assorted cold cuts: venison carpaccio, lamb speck, Barolo wine pancetta, cooked goose salami with caramelized onions and peppers (1, 10, 12) 18.00 €

First Courses

  • Zuppa
  • Gnocchi
  • Paccheri
  • Tortelli
· Potato and leek creamy soup with black truffle carpaccio (6, 12) 12.00 €
· Tagliatelle pasta with white rabbit ragout (1, 3, 9, 12) 14.00 €
· Pumpkin risotto with mountain cheese fondue and speck crumble (7, 12) 16.00 €
· Nettle gnocchi with porcini mushrooms (1, 3) 13.00 €
· Ravioli with ricotta and speck on zucchini cream (1, 3, 7, 12) 15.00 €
All types of pasta are homemade. Gluten-free pasta available upon request.

Main courses

  • Last Tango
  • Last Tango
  • Spiedino
  • Last Tango
· Cavour Fassone fillet 30.00 €
· Lamb chops with mountain mint 23.00 €
· Chisone river rainbow trout roulade with courgettes (4) 22.00 €
· Deer bites with polenta chips (9) 21.00 €
· His Majesty the Ox’s ribeye steak 6.00 € /100g.
· Seasonal side dish 6.00 €

And also..

  • Pere
  • Frutti di bosco
  • Formaggi
· 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 orange and rosemary mustard (7,10,12) 16.00 €
· Homemade desserts 8.00 €
· Cover charge 3.00 €
List of allergens:

Traditional Piedmont Artisan Cheeses

  • Tutti i formaggi
  • Gineprino
  • Formaggi Freschi
  • Robiolina rossa
  • Cora Family
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

Pre Order Only

  • Last Tango
  • Last Tango
Fondue savoyarde:
Cheese fondue served with steamed vegetables and dried crusts of bread
28.00 €
Fondue bourguignonne:
3 types of meat, which you fry in a pot with boiling oil; served with homemade sauces
currently unavailable
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
30.00 €
Pierrade:
4 types of meat, which you cook on a heated stone; served with vegetables, potatoes and homemade sauces
currently unavailable
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.