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Foie gras, pear in sangria jus, brioche bread
Perfect egg, butternut velouté, Parmesan cream, croutons
Lobster ravioli, basil bisque
Spicy grilled spring chicken, truffled mashed potatoes
Veal vol-au-vent with chanterelle mushroom.
Slow-cooked beef, aromatic garnish and Roman-style gnocchi
Fish fillet, tomato, olive and caper vinaigrette, zucchini fritter, carrots and celery
Fettucine with parmesan and summer truffle
