Small surprises

Scallop from Hokkaido,
jerusalem artichokes with anchovy and hazelnut

Cod fish cooked on the skin with cauliflower,
garlic, olive oil and chili, shellfish sauce

Black disc pasta with cooked game cock in a pan
and egg yolk with mustard

Roasted loin and fillet of lamb
with quinoa, red leek with’nduja and black olives sauce

First little dessert

Crispy puff pastry with vanilla cream,
pistachio ice-cream and strawberry soup

Petits fours and coffee

Small surprises

Shrimp tails with lard di Colonnata,
saffron sauce and sweet and sour shallots

Fillet of turbot cooked in a casserole,
beef sauce and herbs
with chard, cube of potato and lemon cream

Tagliatelle with rocket butter, grilled sardines
and crispy pork with fennel

Agnolotto filled with ossobuco and potatoes,
veal sauce and Parmigiano Reggiano fondue

Duck breast grilled on the charcoal, purple cabbage
and spicy garlic cream

Assortment of Japanese and Italian cheese

First little dessert

Chocolate mousse,
dark chocolate palet filled with liquid chocolate,
cocoa biscuits and coffee ice-cream with pecan nuts

Petits fours and coffee

Small surprises

Marinated yellowtail with olive oil, capers, bacon and leeks,
mushroom cream and fish milt croquettes

Scallop from Hokkaido,
jerusalem artichokes with anchovy and hazelnut

Cod fish cooked on the skin with cauliflower,
garlic, olive oil and chili, shellfish sauce

Risotto with pumpkin juice, abalone with white wine
and marinated veal nerves

Beef fillet cooked in olive oil,
artichokes with gin and juniper

Assortment of Japanese and Italian cheese

First little dessert

Apple terrine with cinnamon cream,
steamed biscuit and yogurt sherbet

Petits fours and coffee

Small surprises

Marinated yellowtail with olive oil, capers, bacon and leeks,
mushroom cream and fish milt croquettes

Scallop from Hokkaido,
jerusalem artichokes with anchovy and hazelnut

Black disc pasta with cooked game cock in a pan
and egg yolk with mustard

Roasted loin and fillet of lamb
with quinoa, red leek with’nduja and black olives sauce

Chocolate mousse,
dark chocolate palet filled with liquid chocolate,
cocoa biscuits and coffee ice-cream with pecan nuts

Petits fours and coffee

Glass of wine

FRANCIACORTA Cuvée Royale s.a

MASSOVIVO VERMENTINO 2017

TERRE MORE 2016

Small surprises

Scallop from Hokkaido,
jerusalem artichokes with anchovy and hazelnut

Main lobster in salmì,
yuzu flavoired endive and fried scissors

Agnolotto filled with ossobuco and potatoes,
veal sauce and Parmigiano Reggiano fondue

Beef fillet cooked in olive oil,
artichokes with gin and juniper

Strawberry bignolata with white chocolate ice cream
and raspberry jelly

Petits fours and coffee

Small surprises

Marinated yellowtail with olive oil, capers, bacon and leeks,
mushroom cream and fish milt croquettes

Main lobster in salmì,
yuzu flavoired endive and fried scissors

Agnolotto filled with ossobuco and potatoes,
veal sauce and Parmigiano Reggiano fondue

Duck breast,
purple cabbage and spicy garlic cream

Millefeuille with dark chocolate,
cocoa sorbet and mandarin sauce

Petits fours and coffee