Antipasti
Prosciutto di Parma con buffalo mozzarella calda
Shaved Parma ham with warm buffalo mozzarella and extra virgin olive oil
Carpaccio di bresaola con mele Verdi, insalata
Cured beef carpaccio with salsa verde, green apple and snow pea sprout salad
Insalata di carciofi, rucola, pancetta, e parmigiano reggiano
Salad of marinated artichoke, rocket, crispy pancetta and shaved parmesan with tangy lemon dressing
Pasta
Ravioli d’astice con salsa di mare
Lobster ravioli in light seafood broth scented with Aglianico wine
Gnocchi al pomodoro e scampi Roasted langoustine with potato gnocchi tossed in olive oil and fresh plum tomato
Paccheri di gragnano con ragu di anatra
Giant rigatoni in braised duck ragout topped with shaved pecorino
Grand fusilli al salmone
Grand fusilli with smoked salmon strips in aurora sauce
Conchiglioni con melanzane e ricotta
Conchiglioni with roasted eggplant, tomato and ricotta
Risotto
Risotto con asparagi, salciccia, e taleggio
Creamy asparagus, sausage and taleggio cheese risotto
Risotto al limone e basilico con gamberone Tangy lemon and basil risotto topped with char-grilled tiger prawn
Risotto con frutti di mare
Light risotto of mixed seafood with tomato and seasonal herbs
Main Course
Branzino al forno in guazzetto mediterraneo
Roasted sea bass with caper berries, roasted cherry tomatoes, black olives and white wine broth
Ossobuco alla Milanese
Braised veal shank, Milan style, on saffron risotto with lemon and fresh herbs
Lonza di Vitello con Prosciutto e salvia
Roasted veal loin with Parma ham crisp and sage butter with taleggio-glazed potatoes
Tagliata di manzo, polenta e paté di fegato
Grain-fed Angus beef tenderloin topped with seared foie gras on wild rocket polenta 200g
Desserts
Tiramisù
Ladyfinger biscuits softened with espresso and layered with rich mascarpone cream
Zabaglione al marsala con frutti di bosco
Mixed forest berries with warm marsala sabayon
Zucotto al cioccolato e arancia
Sponge filled with chocolate and curacao chilled cream with roasted nuts