Starter
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Marinated salmon, fresh cheese mousse, orange and smoked carrots
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Fried courgette flowers with ricotta and anchovies
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Piedmont beef tartare with Battipaglia buffalo mozzarella and quail eggs
Main Course
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Sardinian gnocchi with scallop, bisque and stracciatella cheese
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Parmesan risotto with celery cream and courgette flowers
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Spaghetti with clams
Menus des restaurants aux alentours
Second courses
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Fried king prawns with dark beer sauce and Sicilian fennel
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Mixed fried seafood
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Honey glazed lamb with orange and pink pepper
Dessert
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Hot and cold fruits with vanilla ice cream
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Lemon stuffed with lemon sorbet
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Tiramisù
