Handmade focaccina with white mushroom sauce and white truffle oil.
Caramelized octopus with celeriac puree.
Chevre goat cheese with artichoke hearts and sautéed glazed tomatoes.
Fresh pappardelle with handmade pistachio pesto and gorgonzola cheese.
Fettuccine with crab meat in a red sauce from cherry tomatoes.
American black angus flap steak cooked medium, rustic baby potatoes and barolo sauce.
Fresh pappardelle with shrimps, in a white wine sauce, semi-dried tomato and spinach.
Fagri fillet with vegetable risotto & sauteed greens.