APPETIZERS

Spinach and Goat cheese Flan with Saffron sauce
Smoked Salmon with Croutons and Butter Curls
Fillo Pasta with smoked Sturgeon and its sauce
Beef Tartare with Croutons and Cucumber sauce
Val d'Ossola Raw Ham with Red Onion Jam

MAIN COURSE

Cream of Leek with Peaches and Pistachios
Aubergine Ravioli with Tomato concasse, Taggiasca Olives and Basil
Risotto with Raspberry, Ricotta cheese and Chives
Chickpea flour Taglioni with Rabbit ragout scented with Lavender
Bavette with Octopus, Prosecco and its reduction

MEAT

Stewed Veal Ossobuco
Beef Tagliata with Rocket and Balsamic Vinegar Cream
Pork Ribs marinated in Lemon
Young Rooster flavoured with Aromatic Herbs
Lamb Chops with Peppers and Courgettes in Mint Perfume

FISH

Lake Trout with Aromatic Herbs
Fillet of Perch with Butter and Sage
Scallops au gratin
Bakede Pikeperch steak with Potatoes, Cherry Tomatoes, Taggiasca Olives and Basil
Tunafish Steak in a Poppy Seeds Crust