|
Starter |
Main* |
Filo pastry basket filled with Crimini mushrooms, figs and summer truffles cooked and folded in infused frangelico creme fraiche |
9.00 |
16.00 |
Chocolate and Brazilian orange ravioli, tossed in a veg bisque creme fraiche |
9.00 |
16.00 |
Risotto cooked in red wine, caramelized onions, cherry tomatoes, mushrooms and truffle paste |
9.00 |
16.00 |
Crimini mushrooms in a sesame tempura, tossed in a coriander chilli and honey vinaigrette |
9.00 |
16.00 |
Goat cheeselet served with a fresh saladette, drizzled with honey caviar and pistachios |
� 9.00 |
16.00 |
Carrot, zucchini and sweet potato soup |
� 9.00 |
|
Ravioli filled with Funghi Porcini and Grana Padano, tossed in cr�me fraiche |
� 9.00 |
� 16.00 |
Pasta parcels filled with telaggio cheese and pears, tossed in a salsa rosa. |
� 9.00 |
� 16.00 |
Sauteed onions, mushrooms, sweet peppers, cherry tomatoes, coriander, and cashew nuts, tossed in sweet chilli, curry leaves and coconut cream, served in a filo pastry |
� 9.00 |
� 16.00 |
Fresh mozzarella di Buffala (DOP), served on a fresh seasonal salad |
� 9.00 |
� 16.00 |
Penne with shallots, sugo di pomodoro, fresh herbs, and aubergines |
� 9.00 |
� 16.00 |