STARTERS

PROSCIUTTO E MELONE

Parma ham Melon

TERRINA D’ ANATRA E CAPONATA ALL’ ACETO BALSAMICO

Duck terrine, served with grilled vegetables ratartuie

ROTOLINO DI SALMONE AFFUMICATO E GAMBERETTI

Rolled smoked salmon and prawns

TORTELLI DI RICOTTA  E ZUCCA PROFUMATI AL TARTUFO

Home made “Tortelli” filled with pumpkin & ricotta cheese, truffles scented

VELLUTATA D’ ASPARAGI

Cream of asparagus soup

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MAIN COURSES

PETTO DI POLLO IN CROSTA

The chef's Chicken pie

ARROSTO DI MANZO E GUARNIZIONI

roast beef rib eye and Yorkshire pudding

TRANCIO DI COSCIA D' AGNELLO ARROSTITA

Roast leg of lamb with herbs

CAPRIOLO BRASATO AL VINO ROSSO

Venison braised in red wine, served with mashed potatoes

FILETTO DI BRANZINO, PROSECCO E DRAGONCELLO

Sea bass fillet, Prosecco and tarragon sauce

TIMBALLO DI PASTA CON MELANZANE

“Pasta” timbale with aubergines

SERVED WITH VEGETABLES AND POTATOES

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DESSERT

CHOICE OF DESSERT

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COFFEE & AFTERS