Artichoke bottoms in white wine sauce with chicken’s liver dumplings in Vinsanto.
Cocoa crusted lamb chops with bacon wrapped asparagus tips.
Potatoes and peas oup, with spinach quenelle, ricotta cheese and marinated egg yolk with vanilla flavour.
Pumpkin and carrot soup with cuttlefish rings, clams and rosemary
Salmon fillet with Capri lemons, stewed onion slices and candied cherry tomatoes.
Sesame crusted pork fillets with Orogel sautéed mushrooms.
Spaghetti alla chitarra in a special pesto sauce with soy, mint leaves and bacon chips.
Warm sfogliatella with tuna tartare and extra fine green beans.
