A' la Carte Dinner Menu

Harmony of olive oil caramelized vegetables with organic tofu seared in soya sauce
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Premium Piedmont beef Carpaccio and aromatic salad

Tomato salad with selected mozzarella and burratina cheese from Andria, basil scented olive oil
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Sole and red onion saor terrine, Borlotti bean flan with scampi and anchovies, spider crab salad

Foie gras terrine wrapped in Nori seaweed, Macha Japanese green tea bread, spiced orange compôte

Chestnut and mushrooms risotto, chives, red salt from Hawaii
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Polenta taragna maltagliati pasta with young beef and wild mushroom ragout, Bengala black pepper

Venetian beans soup with ditali pasta

Home-made tagliolini pasta with lobster and dried star anise flavoured cherry tomatoes, eggplant babaganoush

Spaghettini pasta with carpet clams and zucchini, spicy extra virgin olive oil with garlic and mint

Light organic chicken consommé with tofu and small vegetable Canederli dumplings with Oriental aromas

Baked Mediterranean turbot with potatoes, capers from Pantelleria, olives and tomato
Net weight per person 14,10 ounces approx - Gross weight 35,27 ounces approx Minimum cooking time 30 minute

Seabass, turbot, giant prawn, langoustine shrimp

Sole fillet and scampi tempura on pearl white polenta with rosemary oil

Suckling calf fillet with nutmeg cream potato tart, salted shallot, sweetbread and morel sauce

Braised beef cheek with truffle perfumed potato foam and mixed crunchy cabbage

French lamb loin with potato and mozzarella cheese timbale, escalope of foie gras and quince apple compôte

Steamed or grilled seasonal vegetables

Assortment of mixed salads

Crisp potatoes with aromatic herbs

Sautéed wild mushrooms with parsley and garlic