SMART MENU
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Appetizers |
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Durum wheat scrocchiarella with sautéed broccoli, sausage and flakes of pecorino cheese |
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Slow cooking egg with celeriac cream and asparagus variation |
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First courses |
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Piedmontese agnolotti with light Parmesan fondue and porcini mushroom powder (surgital) |
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Cacio e pepe risotto with octopus ragout |
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Second courses |
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Halibut, basil tomato and capers |
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Pork tenderloin, figs, lard and rosemary, new potatoes and sautéed spinach |
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Dessert |
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Yogurt and fig ice cream (Calabrian fig |
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Tiptoed |
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Buffet |
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Raw vegetables
lettuce-icerberg-tomatoes-curly salad (lollo)-julienned carrots-fennel
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Cooked vegetables
peas with pods - black cabbage - tricolor side dish - carrot sticks
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3 types of cheeses
sweet and spicy valpadano provolone three valleys burrata and mozzarella
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Fruit |
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Oranges-apples-pears-kiwis-mandarins |
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Appetizers |
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Montanara with herb philadelphia and smoked salmon veils |
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Beef round steak with mustard, curly salad and anchovy dressing |
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First courses |
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Grouper rectangle with sweet provolone cream and bergamot essential oil |
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Fusilli and datterini tomatoes |
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Second courses |
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Cod and cauliflower |
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Chicken supreme with country herbs, green pepper sauce and rosemary potato wedges |
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Dessert |
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Strawberry sorbet and long pepper |
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Dried fig brownies, mascarpone namelaka and fig leaf oil |
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Buffet |
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Raw vegetables
lettuce-icerberg-tomatoes-curly salad (lollo)-julienned carrots-fennel
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Cooked vegetables
peas with pods - black cabbage - tricolor side dish - carrot sticks
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3 types of cheeses
provolone valpadano dop sweet and spicy burrata and mozzarella
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Fruit
oranges-apples-pears-kiwis-mandarins
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Appetizers |
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Burrata with sun-dried tomato pesto and mixed salad |
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Turkey with citrus salad and fermented fennel |
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First courses |
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Mascarpone sunflowers and walnuts with speck cream |
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Wholemeal penne with spring onion sauce, confit cherry tomatoes and cod |
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Second courses |
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Beef burger, potato and vegetable rosti, crunchy yolk and pepper mayonnaise |
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Cod in rosemary batter with cream of cannellini beans and sweet and sour red onion |
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Dessert |
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Vanilla ice cream and acacia honey |
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Flexible dark chocolate and raspberry ganache, creamy pistachio and wholemeal crumble with Cervia salt |
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Buffet |
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Raw vegetables
lettuce-icerberg-tomatoes-curly salad (lollo)-julienned carrots-fennel
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Cooked vegetables
peas with pods - black cabbage - tricolor side dish - carrot sticks
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Cheeses
sweet and spicy provolone valpadano dop and mozzarella
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Fruit
oranges-apples-pears-kiwis-mandarins
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Appetizers |
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Cod and potato croquette with soy milk and lime mayo |
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Country chicory flan with spicy provolone fondue and Crusco pepper confetti |
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First courses |
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Legumes and cereals soup |
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Half sleeves with broccoli cream and northern prawns |
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Second courses |
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Halibut fillet au gratin with pumpkin cream and artichoke scented bread |
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Braised beef in red wine with soft potatoes and buttered carrots |
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Dessert |
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Coconut sorbet |
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Philadelphia cheesecake, almond sbrisolona, passion fruit and basil |
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Buffet |
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Raw vegetables
lettuce-icerberg-tomatoes-curly salad (lollo)-julienned carrots-fennel
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Cooked vegetables
peas with pods - black cabbage - tricolor side dish - carrot sticks
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3 types of cheeses
provolone valpadano dop sweet and spicy burrata and mozzarella
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Fruit
oranges-apples-pears-kiwis-mandarins
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I am vegetarian 
