Menu
Dinner.
Appetizer
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Fried dough parcels with Parma ham and fresh burrata (1, 7) |
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Salmon tartare with soy, sesame, pineapple and avocado carpaccio (4, 6, 11) |
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Pumpkin flan with scamorza heart and Piedmontese toma fondue (1, 3) |
First Courses
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Orecchiette with porcini mushrooms and crispy guanciale (1, 3, 7, 12) |
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Tagliolini with prawns and shellfish cream (1, 2, 4) |
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Risotto with blueberries and taleggio cheese (7) |
Main Courses
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Beef fillet in balsamic vinegar sauce with roasted potatoes (1, 7) |
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Grilled swordfish with vegetable caponata (4) |
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Baked eggplant with stracciatella and tomato concassé (7) |
Sweet Corner
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Lime Cake (1, 3, 7) |
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Nutella millefeuille (1, 3, 7, 8) |
| Fruit Salad |
1. Gluten, 2. Crustaceans, 3. Eggs, 4. Fish, 5. Peanuts, 6. Soya, 7. Milk, 8. Nuts, 9. Celery, 10. Mustard, 11. Sesame, 12. Sulphur dioxide and sulphites, 13. Lupin, 14. Molluscs.