#1
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Starter
Mediterranean fish consommé with fine fish and vegetables
Intermediate passage
Tuna tartare scented with soy sauce, coriander and honey on an avocado foundation refined with garlic and ginger.
Main course
Crustacean stock risotto accompanied by king prawns flambéed with Pernod
Dessert
Mascarpone and chocolate duet with fresh seasonal fruits
#2
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Starter
Pumpkin cream with pumpkin seed oil and rosemary foam
Intermediate passage
Tagliata of crispy fried duck breast on seasonal salad in berry vinaigrette
Main course
Low-temperature cooked pink saddle of veal in Burgundy jus with potato-zucchini gratin and blanched princess beans in a Tyrolean bacon coating
Dessert
Baked figs with basil mousse
#3
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Starter
Bouillon of boiled beef with fine vegetables, chili croutons and Parmesan foam
Intermediate passage
Roasted wild mushrooms with tomato confit on arugula in a berry vinaigrette
Main course
Beef fillet in a pancetta coating with roasted cubes of jacket potatoes, grilled green asparagus and fine rosemary jus
Dessert
Panna Cotta with warm cherry compote and lemon cream
#4
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Starter
Sardinian cheese soup with rocket, fine diced tomatoes and roasted pane carasau
Intermediate passage
Fregola Sarda with marinated garlic tomatoes and honey-grilled goat cheese
Main course
Rack of lamb fillet under a herb crust with mild ratatouille vegetables and gnocchi in a wild herb stock
Dessert
Crostata di Mele with bourbon vanilla sauce
#5
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Starter
Sicilian minestrone made from seasonal vegetables
Intermediate passage
Warm lentil salad with smoked fish variation
Main course
Wild salmon poached in herb stock on bavette in saffron-Parmesan cream and roasted zucchini cubes
Dessert
White grappa mousse with caramelized figs