Hors-d’æuvre
Hors-d’æuvre
Roasted octopus
with grapefruit salad and black truffle sauce
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Trout marined in pernod
weith fresh vegetables
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Ricotta cheese
with zucchini and basil sauce
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Breast pigeon with foie gras
and sweet and sour cherry
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Carpaccio of beef “Scottona”
with summer salad in crispy basket
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Canossello ham
with mixed pickles and fried dumpling
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