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MEAT MENÙ
Amuse bouche
Crispy Polenta porridge with braised onion and egg
Starters
Beef tartare with confit beetroots, mustard and corn
Guinea fowl stuffed with vegetables,
cardoncelli mushrooms, dried tomatoes and peas
First Course
Big cocoa Raviolo filled with quail egg
with quail ragout, beans and truffle
Maincourse
Breast of duck with citrus fruits, asparagus and violet potatoes chips
Pre dessert
Strawberries sorbet and hibiscus
Dessert
Traditional Easter dessert ….. but in a different way
euro 60
FISH MEN
Amuse bouche
Potatoes and horseradish hot foam with salmon eggs and wild rice
Starters
Amberjack tartare with avocados,
passion fruit, asparagus and toasted pistachios
Roasted scallops with Jerusalem artichoke,
cocoa, agretti cress
First Course
Risotto with squids, sea asparagus and seaweeds
Maincourse
Roasted fillet of shi drum,
beans, artichokes and chamomile
Pre dessert
Strawberries sorbet and hibiscus
Dessert
Traditional Easter dessert ….. but in a different way
euro 60