Belotti Ristorante E Bottega

Wild arugula, cranberries, oven baked squash, beets, goat cheese, hazelnuts, honey cinnamon dressing

Hand cut, certified Piedmontese grass fed ribeye dry aged beef tartare, carasau bread, Parmigiano Reggiano, 8 years aged balsamic Giuseppe Giusti, micro arugula, truffle caviar, quail egg yolk

Antipasto platter, Prosciutto crudo, Soppressata, salame Felino, Robiola Piemontese, Gorgonzola, goat cheese, fruits, honey, crostini, almonds

Tomato, basil, buffalo mozzarella D.O.P.

Seasonal organic spring mix, celery, whipped imported Gorgonzola cheese, pears, toasted walnuts, crostini, 8 years aged balsamic Giuseppe Giusti

Living butter lettuce, lemon dressing, Grana Padano cheese, toasted pine nuts

Olives, rosemary, orange peel

Organic spinach flan, soft cooked organic egg yolk, Grana Padano D.O.P sauce, brown butter, Shaved perigord black truffle

Slow roasted certified Piedmontese grass fed beef eye of round, yellow fin tuna sauce, caper essence, lemon zest

A scoop of vanilla gelato drowned tableside with hot espresso

House-made traditional twice-baked almond cookies—crisp, aromatic, and perfect for dipping

A beloved classic of Piedmont, reborn with elegance. Rich cocoa and crushed amaretti cookies are blended into a smooth, velvety pudding, gently perfumed with Amaretto Disaronno encased in a 60% dark chocolate shell and crowned with softly unsweetened whipped cream

Bright, refreshing, and naturally dairy-free

Strawberry filled chocolate Agnolotti (yes, this is a pasta dessert!) strawberries, chocolate crumbles, crème anglaise

Traditional Piedmontese style stuffed pasta with beef shank, flat iron, pork loin, sausage, escarole, spinach, Grana, beef reduction. (black truffle option available)

Bigoli pasta, typical of the Veneto region, dressed in a whole-duck sugo, delicately lifted with orange zest and Grana Padano

My Mom's Bergamo style stuffed pasta with beef, prosciutto, pork shoulder, Grana Padano cheese, smoked pancetta, butter, sage

A contemporary homage to Emilia-Romagna's lenticchie e cotechino, featuring egg pasta filled with Cotechino di Modena and a refined braise of Umbrian lentils

Pillowy potato gnocchi dressed in Nonna Caterina's six-meat Bolognese, finished with aged Grana Padano

Seared duck Breast, Sautéed bitter purple Treviso, honey, pink peppercorn, braised cipolline, balsamico Giusti

Braised grass fed flat iron, organic Mulino Sobrino polenta, organic hen of woods mushrooms, Nebbiolo Sauce

Chilean seabass with toasted pistachios, soft potatoes purée, sautéed mixed vegetables, lemon

pancetta, béchamel, Calabrian chili

olive oil, salt

organic green beans, garlic, olive oil and salt

Swiss chard, Kale, shallots, Spinach, lemon