APPETIZERS

Artichoke Salad with Grana Padano cheese flakes and Lemon Citronette
Vegetable Flan with creamy Persimmon and Almonds slats
Guinea Fowl Terrine with Pistachios and Apple Chutney
Raw Ham of the Vigezzo Valley with Apple Fritter and Chestnut Honey
Octopus with Jerusalem Artichoke cream and Cocoa Powder
Warm Seafood Salad
Smoked Salmon with Mustard sweet e Sour sauce and Croutons of Bread and Cereals

MAIN COURSE

Onion Soup with Parsley Breadsticks powder
Cheese and Pepper Ravioli with Red Pepper Cream
Risotto of the Brewmaster
Fresh Tagliatelle with Duck Ragout and Sesame
Perch Ravioli with Pumpkin cream and Basil Drops
Guitar Spaghetti with Cardoons, small Cuttlefish and Shrimp Tails in Fish White Stock

MEAT

Grilled Tomino cheese with Pumpkin Flan and Red Chicory stewed in Red Wine
Stewed Veal Ossobuco
Grilled Young Bull Tagliata
Snails Bourguignonne style
Braised Pork Cheek with glazed Silver Skin Onions and Bacon
Beef Fillet with Port Red wine sauce and Duck Foie Gras

FISH

Trout with Saffron sauce
Fillet of Perch with Butter and Sage
Slice of Salt Cod with Dill scented Leeks
Fillet of Dory Fish in a Basil crust
Scallops au gratin
Turbot Fillet with Thyme and Velvety Potato