APPETISERS

AUBERGINE PARMIGIANA

PARMESAN AND BALSAMIC VINEGAR FLAN

PLATTER OF COLD MEATS AND MARINATED VEGETABLES

PARMA CULATELLO WITH ROCKET AND SHAVINGS OF PECORINO

PLATTER OF CHEESE WITH JAMS

WARM BABY SQUID, LAMB’S LETTUCE AND ASPARAGUS SALAD

SALAD WITH CUTTLEFISH, ASPARAGUS AND VALERIAN

FIRST COURSES

YELLOW PASTA LASAGNE WITH MEAT RAGU

COURGETTE FLOWER AND ASPARAGUS RICE

TAGLIATELLE WITH CLASSIC BOLOGNESE RAGU

GREEN GNOCCHETTI WITH SAUSAGE AND SHAVINGS OF PECORINO

PACCHERI, AUBERGINES AND SWORDFISH

RICOTTA AND SPINACH CAPPELLACCI TOSSED WITH PARMA HAM AND ASPARAGUS

PUMPKIN TORTELLINI IN A PARMESAN AND BALSAMIC VINEGAR CREAM

TORTELLINI IN PARMESAN CREAM OR BROTH

MAIN COURSES

ANGUS FILLET WITH MIXED GREEN SALAD AND FOSSA CHEESE

VEAL CUTLET

MIXED GRILLED

BEEF CHOP

 SPICY CHICKEN 

SCALOPPINA WITH ASPARAGUS

BEEF FILLET WITH BALSAMIC VINEGAR

FILLET OF SUCKLING PIG WITH MIXED GREEN SALAD AND

SHAVINGS OF PARMESAN

GRILLED SWORDFISH MEDALLIONS

SALMON STEAK WITH BABY TOMATOES AND ROCKET

SIDES

OVEN-ROAST POTATOES WITH ROSEMARY

PAN-COOKED SWEET AND SOUR BABY ONIONS

BAKED SPINACH GRATIN WITH PARMESAN

GRILLED VEGETABLES

MIXED SEASONAL SALAD

RED CHICORY, CRISPY BACON AND BALSAMIC VINEGAR

SALAD

DESSERTS

MASCARPONE WITH SOFT CHOCOLATE CAKE AND ALMONDS

CHOCOLATE SOUFFLÉ WITH VANILLA CREAM

MILK ICE CREAM WITH RASPBERRY SAUCE

COFFEE CRÈME BRÛLÉE

CREAM WITH FRUITS OF THE FOREST

ICED SEMIFREDDO WITH GRAND MARNIER

NOUGAT SEMIFREDDO WITH DARK CHOCOLATE SAUCE

SEASONAL FRESH FRUIT COMPOTE

LEMON OR COFFEE SORBET