Starters

“Millefoglie” of aubergines and Italian buffalo mozzarella with a tomato and basil sauce
Parma ham with melon
Sauté of mussels and clams
Purèe of stockfish with polenta wafers
Finely sliced raw beef with a sauce and home-made brioche bread
Steamed Norwegian scampi with guacamole salad

First Courses
Ricotta Gnocchi with finely sliced black truffle and noisette butter
Ravioli stuffed with nettles and ricotta, served  in a scallop sauce 
Home-made spaghetti with fresh tomato sauce, basil and cream of burrata (creamy mozzarella-type cheese from Puglia) 
Pappardelle with a lamb ragout, artichokes and Taggiasca olives
Risotto with fresh porcini mushrooms (ceps)
Maccheroncini with Norwegian scampi, light tomato sauce and mild pea-soup
Gazpacho

Second Courses
Thickly sliced tuna with herbs and Vichy carrots
Fillet of sea-bream with a potato crust and fresh spinach
Medallions of sea-bass and Norwegian scampi with stuffed zucchini
Veal fillet with chanterelle mushrooms, potato soufflé and speck smoked ham
Chateaubriand with finely sliced black truffle and Parisienne potatoes
Sliced beef fillet served with rocket and “Monte Veronese” cheese (typical local cheese from Veneto)
Veal liver Venetian style served with grilled polenta
A selection of mixed grilled vegetables  with Fossa sheep cheese flan
Our selection of cheeses served with honey and mostarda (fruit preserved in syrup with a mustardy kick)  

Vegetables
Seasonal vegetables according to availability

Dolci

Tiramisù alla Nocciola
Crostatina Mandorle e Pere con Crema alla Vaniglia
Sformatino Cioccolato e Amaretti con salsa Caramello
Parfait Nocciole e Amaretti e riduzione di Amarene
Zuccotto al Cioccolato e Banana 
Tortino Fondente con cuore al cioccolato bianco e ruhm
“Cappuccino e Biscotti”