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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
· Beef carpaccio with Rondò cheese, hazelnuts and rocket (5,7,8) 12.00 €
· Brown trout fillet with mango and courgette salad (4) 11.00 €
· Puff pastry with lean sausage and potatoes, with cheese fondue (1,3,7,11) 10.00 €
· Alpine appetizer: vitello tonnato, raw finely chopped fassone veal and anchovies in green Piedmontese sauce (3,4,5) 13.00 €

First Courses

  • Zuppa
  • Gnocchi
  • Paccheri
  • Tortelli
· Creamy tomato soup, fresh basil leaves and sippet of bread with stracciatella cheese (1,7,9) 11.00 €
· Tagliatelle pasta with mushrooms from our woods (1,3,7) 12.00 €
· Local potato gnocchi with chestnut flour, cheese fondue and black truffle carpaccio (1,3,7) 13.00 €
· Chef's risotto with asparagus, lemon and mint (7), min. 2 people 14.00 €
All types of pasta are homemade. Gluten-free pasta available upon request.

Main courses

  • Last Tango
  • Last Tango
  • Spiedino
  • Last Tango
· Wild boar civet with polenta (1,9) 17.00 €
· Rainbow trout with toasted almonds (4,5,7,8) 18.00 €
· Pork fillet with balsamic dressing and glazed apples (1,7) 19.00 €
· Mixed grill with selection of meats from Cavour: venison skewer, local chicken, sausage and veal entrecôte with rosemary roasted potatoes and grilled polenta, min. 2 people 22.00 €
· Seasonal side dish 6.00 €

And also..

  • Pere
  • Frutti di bosco
  • Formaggi
· KIDS MENU
Penne pasta with tomatoes and basil & milanese cutlet or escalope with potatoes & ice cream & drink (1,3,7)
18.00 €
· Plate of goat, sheep and cow cheeses served with local honey and our pears and ginger mustard (7,10,12) 15.00 €
· Homemade desserts 7.00 €
· 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
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.