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First Courses
Porcini mushroom risotto
Creamy rice with fresh porcini mushrooms
Spaghetti with clams
Spaghetti with clams, garlic and parsley
Tagliatelle with Bolognese sauce
Fresh pasta with traditional meat sauce
Genoese pesto gnocchi
Potato gnocchi with basil pesto
Bolognese-style lasagna
Layers of pasta, sauce and béchamel
Meat Main Courses
Florentine steak
Sliced grilled beef served with blood
Lemon scallops
Slices of veal with lemon and parsley
Chicken with hunter
Chicken stew with tomato, olives and rosemary
Baked lamb
Lamb chops with herbs
Barolo braised
Braised beef in Barolo wine
Main Courses Fish
Sea bass with salt
Whole sea bass cooked in salt crust
Mixed frying of fish
Golden shrimp, squid and fried fish
Baked sea bream
Sea bream with potatoes, cherry tomatoes and olives
Grilled tuna
Burnt tuna fillet with sesame
Fish soup
Seafood broth with bread croutons
Sides
Baked potatoes
With rosemary and extra virgin olive oil
Grilled vegetables
Aubergines, courgettes and peppers
Mixed salad
Lettuce, tomato, cucumber and carrots
Sautéed spinach
With garlic and oil
Steamed green beans
Seasoned with oil and lemon
Dolci
Classic Tiramisu
Classic coffee and mascarpone dessert
Berry Baked Cream
With red fruit coulis
Sicilian cannoli
With sweet ricotta and chocolate chips
Caprese cake
Chocolate and almond
Handmade ice cream
Variety of tastes of the day
Appetizers
Bruschetta with tomato
Tomato, Homemade Bread, Basil and Extra Virgin Olive Oil
Beef carpaccio
Thin slices of beef with arugula, parmesan and lemon
Sausage and cheese platter
Selection of local cured meats and aged cheeses
Caprese di Bufala
Buffalo mozzarella, tomato and basil
Croutons with liver pâté
Crunchy bread with homemade pâté