Caramelized tartlet of cevennes onion, with rucola and walnut, and red onion compote.
Salmon fillet marinated in passion fruit juice, with pickled vegetables, salmon roe and dill mayonnaise.
Poultry rillette with apricot chutney, chicken liver bonbon and balsamic syrup.
Croquettes of white fish and shrimps, with fennel salad and caper sauce.
Cold soup of courgette, cucumber and mint, with lime cream and garlic crouton.
Bisque of shore crabs with Pernod cream and basil bun.
Bruschette con pomodoro e basilico
roasted Italian bread with fresh tomatoes and basil
Main course options
Crispy corn biscuit with spinach, hazelnuts, paprika sauce and paprika chutney.
Pie filled with smoked cheese, celery and broad beans, with mixed summer vegetables and green herb salsa.
Pan fried cod fillet with green pepper sauce, roasted potato and fennel chicory salad.
Guinea fowl suprême with poultry gravy, radicchio tomato stew and roasted tomato.
Grilled sirloin steak with red wine gravy, shallot gratin, string beans and leek.
Filetti di branzino al forno con verdure miste
whole sea bass from the oven with fresh seasonal vegetables
Spaghetti alla Romana
spaghetti with pecorino Romano sauce and black pepper