Appetizers
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Creamy cod, Mediterranean style tomato juice
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Culatello di Zibello with crunchy vegetables, Buffalo stracciatella and spiced cracker
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Terrine of goose liver, lobster and artichoke cream
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Egg in crust with a cep mushroom foam and coffee aroma
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Roasted Octopus, creamy escarole, radishes, puffed quinoa
First courses
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Carrot soup with ginger and scallops
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Burrata ravioli with confit tomato, aubergine cream and basil
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Gnocchi with asparagus and morels
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Tomato risotto, candied lemon, scamorza cheese and scallop
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Smoked “chitarra” spaghetti, coated with beetroot, Sicilian prawns
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“Gragnano” Linguine with lobster
Menus des restaurants aux alentours
Secondi di pesce
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Fillet of turbot, shellfish sauce, black eyed peas and wild herbs
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Delicacies from the sea, with a spring vegetable soup
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Recomposed sole, stewed clams, peas and quinoa
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Black cod, coconut and lemongrass sauce, vegetable selection
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Wild sea bass with a salt crust, potatoes and mixed vegetables x 2 pp
Main course (Meat)
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Pluma and belly of Iberian pork with parsnip and mustard sauce
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Braised loin of lamb with stewed chard, chickpeas and fermented black garlic sauce
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Fillet of beef with foie gras, truffle sauce, baby spinach, potatoes gratin
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Grilled double veal cutlet with Big Egg Green, morels, asparagus and potatoes x 2 pp
Desserts
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Spring nest with mascarpone, strawberries and red fruit macarons
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Rhubarb and elder semifreddo, white chocolate sauce
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Yogurt Panna cotta, raspberries couli
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Glazed dark chocolate mousse with Baileys cream and caramel
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Classic quartet: Tiramisù, Panna Cotta 1 avis , crème brûlée, chocolate cake
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Crème brûlée
