Appetizers
Russian Salad
Traditional cured-meats and cheeses selection with mixed bruschette
Boiled beef with potatoes and carrots steamed, green sauce and homemade mayonnaise
Fried Vegetables broccoli, cauliflower, sage, borage mushrooms and pumpkin
Thin slices of salmon marinated with citrus fruits, with spring onion and songino salad
Baby squidd sautee’ with tomatoe sauce and croutons
Beef tartare with poached egg and white truffle
Pasta
Tagliolini with white truffle
Tortellini in broth
Cannelloni stuffed with creamed salt cod
Lasagna with Ragu ‘Bolognese
Linguine with lobster
Main Course
Baked lamb with potatoes, flavored with rosemary
Fillet of turbot in bread crust with zucchini scapece and mint pesto
Grilled mixed seafood with calamari prawns shrimps tuna and salmon
Beef fillet with red wine sauce, or grilled with white truffle rock on top
Side Dishes
Roman style artichokes
Puntarelle (heart of chicory)
Mixed salad
Roasted potatoes
Dessert
Ricotta mousse with red fruit
Pear mascarpone chocolate and walnuts
Pangiallo
