Appetizers

Avocado roll with octopus marinated in ceviche, orangesauce in two consistencies
Stuffed tomato with aubergines, olives and capers,tosted almonds
Carpaccio of sea bream sh in bloom, plum and cucumber
Smoked angus beef with figs and goat cheese
Surprise salad: Green apple, celery, fennel. beetroot carpaccio salad, cave pecorino cheese fondue, hazelnuts

First Course

Ravioli stuffed with potato and citrus fruits, yellow tomato sauce, courgettes, pepper llets
Tortello stuffed with roe deer ragu, its demi glace, blueberries
Organic carnaroli risotto with prosecco, peaches and langoustine
Fresh pasta tagliolini, marinated prawns, prawn bisque, lime, noisette butter

Second course

Seitan homemade, vegetable caponata, coconut milk
Amberjack  halfseared with chard, our kefir and roasted onion
Beef sirloin with roasted shallots, potatoes and chianti sauce

Dessert

Fondant chocolate mousse, pear cream, dulce de leche
Grilled spiced corn bread, semi-candied pumpkin and salted caramel ice cream
Raspberry buttons, berry sauce and candy cotton