with marinated beetroot and pine nuts

with cherry tomato and basil salad

marinated leg of veal with tuna sauce

with lobster ravioli and scallops

with black olives Taggiasca, cherry tomatoes and aubergine caviar

starter / main course

with sautéed spinach, roasted carrot and potato purée with truffle butter

with mushrooms and mashed potatoes with Parmesan

with chanterelle ragù and wild broccoli

with grilled polenta, marinated shallot and salsa verde

with saffron risotto and gremolata

with salted caramel

with coconut ice cream and passion fruit

with buttermilk ice cream and meringue