IBERIAN SECRETO PORK MARINATED WITH SMOKED PAPRIKA
cooked in Charcoal with Pumpkin Variation
(Lactose, Mustard)

BEATEN VEAL
with Hazelnut Pesto, Fried Egg Yolk, Celery and Belgian Endive Salad, Sardinian Pecorino Cheese Shavings
(Nuts, Gluten, Celery)

CONCHIGLIONI PASTA STUFFED WITH VEAL
with Cream of Lightly Smoked Grana Padano Cheese, Mousse of Black Truffle Zabaglione and Thyme Gravy
(Gluten, Lactose, Celery)

CARNAROLI RICE WITH ARTICHOKES
with Mousse of Caciocavallo Silano Cheese and Licorice
(Lactose)

BEEF TENDERLOIN COOKED IN VALPOLICELLA WINE
with Mallone* and Braised Sauce
*Dish from Campania Made with Wild Herbs, Boiled Potatoes, Stale Bread, Oil, Garlic and Chili Pepper
(Gluten, Sulfites)

HOMEGROWN DUCK IN TWO COOKINGS
with Spring Onions and Bacon, Gravy and Raspberry Reduction

PREDESSERT

DESSERT

BARBECUED BLUE SHRIMP
with Caramelized Radicchio and Cocktail Sauce
(Shellfish, Egg)

SCALLOPS WRAPPED IN LARDO DI COLONNATA
with Turnip Greens, Garlic, Oil, Creamy Goat Cheese and Horseradish
(Shellfish, Lactose)

AGNOLOTTI DEL PLIN PASTA STUFFED WITH LAMON BEANS
with Ragout of Calamari and Bottarga di Muggine (Mullet Roe)
(Fish, Eggs, Gluten, Celery)

BLACK AND WHITE POTATO GNOCCHI
with Red Shrimp Carpaccio, Stracciatella Cheese Mousse and Roasted Shrimp Powder
(Lactose, Eggs, Shellfish)

CATCH OF THE DAY
with Oven-baked Artichokes Stuffed with Fragrant Bread, Reduction Sauce of Lemon, Fennel and Capers Emulsified in Extra Virgin Olive Oil
(Gluten, Fish)

REDFISH STEWED IN A REDUCED ROCKFISH BROTH
with Potatoes, Olives and Fennel Cooked in Foil
(Fish, Shellfish)

PREDESSERT

DESSERT