HOLIDAY

PENTECOST

A LA CARTE MENU

Carrot creamy soup with grated coconut
7a 8a 9a
~o~
Potatoes Rösti with Blue cheese and crispy mixed salad
1a 3a 7a
♦
Veal cutlet, French fries and cucumber mayonnaise
1a 3a 7a
~o~
Mezze maniche with fava beans, crispy bacon
and Pecorino fondue
1a 3a 7a 12a
♦
Mango Semifreddo
3a 7a 12a

Barley meatball, sesame and mozzarella
on white asparagus velouté
1a 3a 6a 7a
~o~
Amberjack Sashimi with creamy avocado
and crispy vegetable salad
4a 7a 12a
♦
Glazed duck breast with Savoy-style potatoes
and baby vegetables
1a 3a 6a 7a 12a
~o~
Farfalle with four cheeses
and aged Balsamic vinegar
1a 7a 12a
♦
Grand Marnier Semifreddo with chocolate sauce
6a 7a 8a 12a

Salt-baked onion with vegetable jus and ginger mousse
6a 7a 8a
~o~
Bean and Chickpea soup served with
Maggia Valley bread crouton
1a 7a 8a 9a
♦
Buns  with Beef tartare, fresh cheese
and fried capers
1a 3a 4a 7a 8a 12a
~o~
Fusilli with Rocket Pesto and Parmesan fondue
1a 3a 7a 8a 12a
♦
Chocolate Profiteroles
1a 3a 7a

Mixed salad
6a 9a 10a 12a
~o~
Potato Croquette with Taleggio fondue
and asparagus salad
1a 3a 7a
♦
Stuffed Calamari with parsley root
and sweet and sour peppers
4a 7a 8a 9a 12a 14a
~o~
Tagliatelle “alla Luciana”
1a 3a 4a 12a
♦
Mint panna cotta with chocolate sauce
6a 7a 8a 12a