Appetizers
Cubes of potato stuffed with porcini mushrooms and Parmesan sauce with breadsticks
puff of Raw
Old Fountain with sausage appetizer tart with ricotta and mushrooms
Shrimp with mashed potatoes, chives and endive
Bauletti loin and sausage in puff pastry
sopressata octopus salad with fennel and balsamic vinegar
tempura leeks flavored with cumin and croissant with ham and growth
fillet fresh tuna with sesame seeds and orange sauce
carpaccio of swordfish, tuna and salmon sandwich with butter and olive
First Courses
Barley soup with bacon and mushrooms in a crust of bread dough
Orecchiette with fresh tuna and sauce Sicilian
potato and spinach gnocchi with smoked cheese grilled
Ravioli stuffed with lettuce, bacon and red onion risotto with radicchio
with provolone, bacon and chopped hazelnuts
noodles with sea bass and mint
macaroni with mozzarella and fried artichokes
Bigoli with cabbage and anchovies
lasagna baked with shellfish, shrimp and zucchini
Second courses
slice of monkfish with seafood
fried sardines stuffed with pecorino cheese and anchovies
loin of pork with celeriac, walnuts and almonds
boiled fish mixed with oil, pepper and chickpea
lamb brandy mustard sauce
Tuna with porcini mushrooms and fennel
fillet of beef with zabaglione
sliced \u200b\u200bvenison with wild mushrooms with herbs
selection of cheeses with honey, jam and mustard
I
Melba Cream Dessert
with amaretto mousse with white chocolate, milk and dark chocolate soufflé
bowl of pears with chocolate sponge with cherry yogurt
Apple pie with vanilla ice cream
Windmill spiced with coffee cream chocolate
Proffiteroles
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