with marinated beetroot and pine nuts

with cherry tomato and basil salad

marinated leg of veal with tuna sauce

with lobster ravioli and scallop

selection of Italian cold cuts

with black olives Taggiasca, cherry tomatoes and aubergine caviar

starter / main course

with sage and Joselito cured ham

with prawns, garlic confit and chilli

with wild boar ragù and Pecorino

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

(market price)

(market price)

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