APPETIZERS

ECLAIRS of vitello tonnato.

CRISPY Parmigiano Regiano.

ARANCINO of mushrooms and pine nuts.

STARTERS*

SALAD of tempered burrata, beet tartar and arugula pesto.

TAGLIOLIMI of fresh pasta and prawns with lemon peel.

OPEN lasagna of squid in its ink with red onion petals and pistachio crumbs.

MAIN COURSES*

COD Vicenza style with polenta.

ROASTED octopus with potato gnocchi, spinach sprouts and seasonal vegetables “al dente”.

BEEF tenderloin Rossini.

DESSERTS*

TIRAMISÚ with mango and mint.

CRUNCHY cannoli filled with pistachio cream and vanilla gel.

CHOCOLATE souffle and sweet basil pesto.

Sourdough bread.