Appetizer

Parma ham and Cecina de León with fried dough and mini burrata (1, 7)

Salmon tiradito dressed with ponzu sauce, kiwi, and avocado cream (1, 4, 6)

Asparagus flan with a scamorza cheese heart and Piedmontese Toma fondue (3, 7)

First Courses

Penne rigate with sausage, ‘Nduja, tomato, and stracciatella cheese (1, 3, 7)

Trofie with pesto and shrimp tartare (1, 2, 7, 8)

Parmesan risotto with Grana Padano shavings (7)

Main Courses

Beef fillet in mustard sauce with roasted potatoes (1, 7)

Almond-crusted cod on pumpkin cream and crispy yuca chips (1, 4, 8)

Eggplant parmigiana with tomato and basil (1, 7, 8)

Sweet Corner

White chocolate and yogurt mousse with strawberries and pistachio crumble (1, 7, 8)

Custard tart with pine nuts (1, 3, 7)

Fruit Salad