Acanto restaurant menu overview

starters

• Seared scallops accompanied by delicate cauliflower cream and finished with a luxurious black truffle sauce.
• A sumptuous trio of Fassona, Wagyu, and Prussian beef paired with Jerusalem artichoke and Cantabrian anchovies for a rich and savory bite.
• Madagascar pepper cheese risotto enhanced with fresh sea urchins, delivering a taste of the sea with a peppery twist.
• Sole served alongside mixed greens, dauphine potatoes, and a creamy blend of lemon and orange for a light yet flavorful start.
• Suckling pig pluma with stuffed peppers, spinach, and a spiced jus, offering a hearty and aromatic introduction.

mains

• Tagliatelle al Rosmarino featuring rosemary tagliatelle served with a rich goose ragout, Madeira wine sauce, and baked ricotta, combining earthy and creamy elements.
• Ravioli con Ricotta di Seirass e Ortiche, delicate ricotta-filled ravioli with nettle pesto and light Robiola di Roccaverano foam, a perfect balance of flavors.
• Risotto ai Gamberi Rossi, a sumptuous red shrimp risotto accented with burnt lemon powder, fresh watercress, and creamy mascarpone for a luscious finish.
• Pappardelle tossed with confit duck, sautéed pioppini mushrooms, and a tangy balsamic reduction for a rich and savory dish.
• Spaghettone cooked with garlic, olive oil, chili, and tender octopus, delivering a spicy and satisfying seafood pasta.
• Bottoni al Tartufo Nero, black truffle buttons filled with Ricotta di Seirass and topped with Robiola di Roccaverano foam and tarragon sauce for an indulgent treat.
• Risotto al Prezzemolo featuring parsley risotto paired with marinated cod and a dusting of lemon powder, offering a bright and fresh flavor profile.
• Tagliolini su Salsa di Pomodori in Casseruola, delicate tagliolini in a baked tomato sauce with red shrimp tartare and fragrant Greek basil.

desserts

• Tartelletta di Mele, a delicate apple tartlet infused with warm cinnamon and a splash of Calvados, perfect for a sweet and comforting finale.

drinks and specials