| · Val Chisone trout marinated with raw artichokes, hazelnuts, and pomegranate (4,8) | 14.00 € |
| · Fassone beef tartare with Castelmagno cheese and crispy baby spinach (7) | 15.00 € |
| · Porcini mushroom bundle with Grana cheese fondue (3,7) | 13.00 € |
| · Paris-style snails: available in portions of 6 or 12 (7) | 6 pcs - 12.00 €12 pcs - 20.00 € |
| · Our plate of assorted cold cuts: venison carpaccio, lamb speck, Barolo wine pancetta, cooked goose salami with caramelized onions and peppers (1, 10, 12) | 20.00 € |
| · Ravioli stuffed with Jerusalem artichokes and sausage in mountain butter (1,3,7) | 17.00 € |
| · Tajarin pasta with venison ragu’ (1,3,12) | 16.00 € |
| · Potato gnocchi with leeks and Val Troncea Toma cheese (1,3,7) | 15.00 € |
| · Risotto with red cabbage pesto and crispy pork jowl crumble (8,7) | 18.00 € |
| · Pumpkin and ginger creamy soup with puff pastry breadstick (1) | 12.00 € |
| All types of pasta are homemade. Gluten-free pasta available upon request. | |
| · Fassone beef rib steak | 65.00 €/kg |
| · "Last Tango" beef fillet from Cavour with Patanegra lard and Nebbiolo reduction (7,12) | 30.00 € |
| · Beef fillet from Cavour cooked over the fireplace | 28.00 € |
| · Venison stew with polenta chips (7,12) | 22.00 € |
| · French rack of Iberian pork with dill (7,12) | 23.00 € |
| · Cod “Campanella” style with thyme (7,8) | 21.00 € |
| · 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 platter of goat, sheep, and cow cheeses served with quince mustard (7,10) | 18.00 € |
| · Homemade desserts | 8.00 € |
| · Cover charge | 3.00 € |
List of allergens:
|
|
| 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 |
30.00 € |
| Fondue bourguignonne: 3 types of meat, which you fry in a pot with boiling oil; served with homemade sauces |
32.00 € |
| Tartiflette: Potatoes baked in oven with local cheese, bacon and onion |
28.00 € |
| © Last Tango Grill Restaurant, 2018. Via La Gleisa, 5. Sestriere, Italy 10058. Tel: +39-0122-76337. |
