Leek with consommé jelly, potato mayonnaise,
and fish eggs and crispy focaccia

Garganelli pasta with ragout of rabbit hunter style,
garlic leaf cream and Parmigiano Reggiano fondue

Sea bass with Taggiasche olive
with asparagus and pizzaiola sauce

Pine nut tart Tuscan style, pine nut ice cream,
cantuccio wafer, marinated raisins with Vin Santo and yogurt

Petits fours and coffee

Leek with consommé jelly, potato mayonnaise,
and fish eggs and crispy focaccia

Sawara fish in “carpione”, roasted red pepper cream
with traditional balsamic vinegar of Modena

Home made spaghetti with squid ink,
cuttlefish and artichoke ragout

Roasted pork fillet with pink potato croquette
and zucchini flower fried filled with pork ragout

Marinated cherries, lemon flan ice cream,
pistachio sauce and biscuit

Petits fours and coffee

Small surprises

Leek with consommé jelly, potato mayonnaise,
and fish eggs and crispy focaccia

Sea bass with Taggiasche olive
with asparagus and pizzaiola sauce

Garganelli pasta with ragout of rabbit hunter style,
garlic leaf cream and Parmigiano Reggiano fondue

Breaded and sautéed veal,
nerves sauce and broccoletti garlic flavor

First little dessert

Cube of blond chocolate, Tonka bean ice cream,
cocoa biscuit and peanut praline

Petits fours and coffee

Small surprises

Leek with consommé jelly, potato mayonnaise,
and fish eggs and crispy focaccia

Garganelli pasta with ragout of rabbit hunter style,
garlic leaf cream and Parmigiano Reggiano fondue

※Sea bass with Taggiasche olive
with asparagus and pizzaiola sauce

or

※Roasted pork fillet with pink potato croquette
and zucchini flower fried filled with pork ragout

Pine nut tart Tuscan style, pine nut ice cream, cantuccio wafer,
marinated raisins with Vin Santo and yogurt

Petits fours and coffee

Orange juice
Grapefruit juice

Spumante
White glass of wine
Red glass of wine