Culatello di Zibello with brioche bread and pickled red onions**

Pumpkin flan with fennel salad scented with orange

Piemontese Fassona tartare with avocado sauce and dill green beans**

eggplant and scamorza millefeuille with caper oil *

Escarole cream with sous-vide Patagonia squid seared on the grill *

Vialone nano Risotto with radicchio cream and chive-infused goat cheese

Maltagliati with mussels and borlotti beans in a mildly spicy sauce

Jerusalem artichoke velouté with purple potato chips

Culurgiones with licorice, filled with salted cod and served with a red garlice milk cream and crispy leek **

Passatelli on a bed of Parmesan and black truffle **

Selection of cold cuts, fresh cheese and “tigelle” (homemade typical bread)

Tortellini in Capon broth

Fresh egg pasta with traditional meat sauce

Escalope breaded and broiled with row ham and cheese

Sous-vide duck breast with red wine sauce and plums

Chicken drumettes wrapped in sweet and sour pancetta, served with spicy sautéed chicory *

Turbot fillet in tempura batter with sautéed seasonal vegetables

Marine fish of the day with candied lemon zest **

Grilled tofu with cherry tomatoes and basil artichokes

Baked potatoes

Grilled mix vegetables

Steamed vegetables

Mixed salad

Vegan salad with cannellini beans, fruit, cabbage and pickled lemon

Salad with mixed greens, endive, colorful carrots and pomegranate

Molten chocolate lava cake with vanilla custard

Grandma's classic crème caramel dessert

Sbrisolona cake with Fabbri sour cherries

Abate Pear poached in red wine with ricotta cream and mixed nuts

Seasonal cutted fresh fruit

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