Veal vol-au-vent with morels and asparagus

Pork chop (300/400 g – French origin), honey mustard sauce, mashed potatoes

Beef tagliata (300–400 g ribeye heart cut), shallot pepper sauce, Parmesan potato mille-feuille

Pappardelle “brasato di manzo” and pecorino

Corsican sea bream fillet, lemongrass and basil infusion, fennel and artichoke

Langoustines, Mediterranean condiment, eggplant caviar and zucchini

Spaghetti with lobster