APPETIZERS

Heifer Tartare with Asparagus, Taggiasche Olives and Parmesan in Sauce

Quinoa Hamburger with Crunchy Vegetables and Salad

Culatello and Burrata from Campania

Mussels in Stew and Toasted bread

Salmon Tartare with Avocado and Citrus Yoghurt Sauce

First Courses

“Pacchero” with Cherry Tomato, Seared Salmon and “Burrata”

Carnaroli Rice with Sea Food

Saffron Spaghetti with white Ragù

Ravioli” with Braised Beef and Barolo Wine Reduction sauce

Truffle “Tagliolini”

Gazpacho with crunchy vegetables

Cream of Potatoes soup and Caramelized Tropea Onion

Cream of Chickpeas soup  and Prawns

Main Course

Sliced Beef, With Tomato, Rocket and Parmesan Cheese

Shoulder of Lamb Cooked at Low Temperature and  thyme-scented potatoes

Veal Fillet with Demi Glace and Asparagus

Grilled Fillet of Sea Bass with Orange Sauce and Parsley Potato 

Salmon in Dill Milk Crust and Duchess Potato

Mixed Fried Fish Calamaries, Prawns with crumchy Vegetable

GOURMET CHEESE PLATTER

Selection of local cheeses,
accompanied with walnut bread and dried figs,
onion mustard and honey

DESSERT

Tiramisù

Chocolate cake

“Amaretto” Parfait

Fruit Salad

Cantucci cookies with Santo Wine