APPETIZERS  

POTATOES

 double cooked potatoes with goat cheese sauce and bacon.

BEEF BURGERS

with cream from chickpeas and

mousse from feta cheese flavored with mint.

RAVIOLIA

stuffed with porcini mushrooms and flavored with thyme and garlic.

BAO – BUN

stuffed with bbq pancetta, marinated octopus, fried leek and orange.                                                                                                                          

TUNA TAGLIATTA

on toasted black bread with avocado and lemon glaze.

 SHRIMPS

grilled marinated with ginger, garlic, lime, pink peppercorns and tricolor quinoa.

SALADS

MIX GREENS

with cherry tomatoes, halloumi, prosciutto, mango,

handmade croutons and rosemary vinaigrette.

GREEN

with lettuce hearts, aged gorgonzola, hazelnut, olive biscuit,

pear and lemon cream with black pepper.

MEDITERRANEAN

with green zucchini, cucumber, sun – dried tomato, feta cheese crumble with oregano, onion pickle, dill and pine code pesto vinaigrette.

MAIN COURSES

 RISOTTO

 with spicy gorgonzola, caramelized bacon, green apple and walnut.            

PAPARDELLE

with beef ragout flavored with thyme and feta cheese mousse.

CHICKEN

 fillet leg stuffed with mushrooms, gruyere, tarragon flavored, romesco sauce and vegetables.

LAMB

 slowly cooked with handmade spinach ravioli stuffed with “spinach pie”.            

SEA BASS

 fillet with crispy crust, beluga lentils, lemon glaze and white egg fish mousse.                              

SEA BREAM

 in a layer of burnt tomato, leek and handmade flavored sauce.                              

STEAK BLACK ANGUS

with steamed vegetables and baby potatoes.                              

 

DESSERTS

CHEESECAKE

 with wild cherry jam and flavored lemon cream.

SEMIFREDDO

handmade Italian ice cream flavored with spices and butter – scotch.

CHOCOLATE TEXTILES                                                                                   

 chocolate cremeux, chocolate “soil” and black chocolate mousse.