Entrèe Turmeric and Yogurt Gelèe Cibrèo Style Chicken Liver Paté Herbs and Ricotta Cheese Flan Taleggio Cheese and Passacrassana Pear Raw Beef Tenderloin Shrimp with Cocktail Sauce Pork Sopressata Veal with Tuna Sauce
First Courses Elbana Style Minestrone with Amberjack Sautè Rice, Celery Root Purèe and Napolitan Ragù
Main Courses Monkfish and Lentils Veal Tenderloin, Stewed Artichokes and Mash Potato with White Truffle Buffalo Blu Cheese, Chocolate and Black Cherries
Dessert Our Dessert Selection