SMART MENU
 |
Appetizers |
|
 |
Durum wheat scrocchiarella with sautéed broccoli, sausage and flakes of pecorino cheese |
|
|
|
Slow cooking egg with celeriac cream and asparagus variation |
|
 |
First courses |
|
|
|
Piedmontese agnolotti with light Parmesan fondue and porcini mushroom powder (surgital) |
|
|
|
Cacio e pepe risotto with octopus ragout |
|
 |
Second courses |
|
|
|
Halibut, basil tomato and capers |
|
|
|
Pork tenderloin, figs, lard and rosemary, new potatoes and sautéed spinach |
|
 |
Dessert |
|
|
|
Yogurt and fig ice cream (Calabrian fig |
|
|
|
Tiptoed |
|
 |
Buffet |
|
|
|
Raw vegetables
lettuce-icerberg-tomatoes-curly salad (lollo)-julienned carrots-fennel
|
|
|
|
Cooked vegetables
peas with pods - black cabbage - tricolor side dish - carrot sticks
|
|
|
|
3 types of cheeses
sweet and spicy valpadano provolone three valleys burrata and mozzarella
|
|
 |
Fruit |
|
|
|
Oranges-apples-pears-kiwis-mandarins |
|
 |
Appetizers |
|
|
|
Montanara with herb philadelphia and smoked salmon veils |
|
|
|
Beef round steak with mustard, curly salad and anchovy dressing |
|
 |
First courses |
|
|
|
Grouper rectangle with sweet provolone cream and bergamot essential oil |
|
|
|
Fusilli and datterini tomatoes |
|
 |
Second courses |
|
|
|
Cod and cauliflower |
|
|
|
Chicken supreme with country herbs, green pepper sauce and rosemary potato wedges |
|
 |
Dessert |
|
|
|
Strawberry sorbet and long pepper |
|
|
|
Dried fig brownies, mascarpone namelaka and fig leaf oil |
|
 |
Buffet |
|
|
|
Raw vegetables
lettuce-icerberg-tomatoes-curly salad (lollo)-julienned carrots-fennel
|
|
|
|
Cooked vegetables
peas with pods - black cabbage - tricolor side dish - carrot sticks
|
|
|
|
3 types of cheeses
provolone valpadano dop sweet and spicy burrata and mozzarella
|
|
|
|
Fruit
oranges-apples-pears-kiwis-mandarins
|
|
 |
Appetizers |
|
|
|
Burrata with sun-dried tomato pesto and mixed salad |
|
|
|
Turkey with citrus salad and fermented fennel |
|
 |
First courses |
|
|
|
Mascarpone sunflowers and walnuts with speck cream |
|
|
|
Wholemeal penne with spring onion sauce, confit cherry tomatoes and cod |
|
 |
Second courses |
|
|
|
Beef burger, potato and vegetable rosti, crunchy yolk and pepper mayonnaise |
|
|
|
Cod in rosemary batter with cream of cannellini beans and sweet and sour red onion |
|
 |
Dessert |
|
|
|
Vanilla ice cream and acacia honey |
|
|
|
Flexible dark chocolate and raspberry ganache, creamy pistachio and wholemeal crumble with Cervia salt |
|
 |
Buffet |
|
|
|
Raw vegetables
lettuce-icerberg-tomatoes-curly salad (lollo)-julienned carrots-fennel
|
|
|
|
Cooked vegetables
peas with pods - black cabbage - tricolor side dish - carrot sticks
|
|
|
|
Cheeses
sweet and spicy provolone valpadano dop and mozzarella
|
|
|
|
Fruit
oranges-apples-pears-kiwis-mandarins
|
|
 |
Appetizers |
|
|
|
Cod and potato croquette with soy milk and lime mayo |
|
|
|
Country chicory flan with spicy provolone fondue and Crusco pepper confetti |
|
 |
First courses |
|
|
|
Legumes and cereals soup |
|
|
|
Half sleeves with broccoli cream and northern prawns |
|
 |
Second courses |
|
|
|
Halibut fillet au gratin with pumpkin cream and artichoke scented bread |
|
|
|
Braised beef in red wine with soft potatoes and buttered carrots |
|
 |
Dessert |
|
|
|
Coconut sorbet |
|
|
|
Philadelphia cheesecake, almond sbrisolona, passion fruit and basil |
|
 |
Buffet |
|
|
|
Raw vegetables
lettuce-icerberg-tomatoes-curly salad (lollo)-julienned carrots-fennel
|
|
|
|
Cooked vegetables
peas with pods - black cabbage - tricolor side dish - carrot sticks
|
|
|
|
3 types of cheeses
provolone valpadano dop sweet and spicy burrata and mozzarella
|
|
|
|
Fruit
oranges-apples-pears-kiwis-mandarins
|
|
I am vegetarian 
Added to the notepad