PRELUDIO
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BLACK ANGUS TARTARE, CRUMBLE OF TUSCAN CANTUCCINI WITH PARMESEAN AND FRIED CAPERS
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CRAB PIE WITH SALICORNIA AND SHELLFISH JUS
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SCALLOPS ON EGGPLANT CREAM, CRUMBLE OF PARMESEAN, PINENUTS AND BASIL EXTRACT
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APPLE TATIN WITH FOIE GRAS AND MARSALA REDUCTION
ATTO PRIMO
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HOME- MADE ROASTED BUTT RAVIOLI WITH ALMOND CREAM AND MYRTLE
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HOME-MADE CHOCOLATE SPAGHETTI WITH BOAR, PINENUTS AND RAISIN
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HOME-MADE GROUPER RAVIOLI WITH RED PEPPERS CREAM AND BASIL EXTRACT
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HOME-MADE PEAS GNOCCHI WITH PECORINO PISANELLO SAUCE AND ALMOND
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ATTO SECONDO
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SLOW COOKED DUCK BREAST WITH COCOA BEAN SAUCE AND APRICOT
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SLICED BLACK ANGUS WITH LARD, PINE NUTS, ROSEMARY AND SECRET SAUCE
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SLOW COOKED FISH STEAK, WITH BLACK GARLIC CREAM, HOLLANDAISE SAUCE AND CHERRY TOMATO CONFIT
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TUNA FILLET BREADED WITH CHLOROPHYLL OF BASIL AND YOUGURT MOUSSE WITH HERBS
DESSERT
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CHEESECAKE WITH FRESH BERRIES
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CHEESECAKE WITH CHOCOLATE AND SALTY CRUMBLE
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COCOA PASTRY TART WITH ALMONDD, ORANGE CURD, 70 \\% CHOCOLATE AND AMARETTI BISQUIT
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PEANUTS PASTRY TART WITH PEANUTS MOUSSE, 70\\% CHOCOLATE AND PEANUT BUTTER
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CHEESE DEGUSTATION
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FRESH FRUITS WITH PEACHES SAUSE AND BOMBAY DRY GIN
