PROPOSALS MENU 4 COURSES
- Alt 1 -
Appetizers
FLAN WITH BASIL & TOMATO EMULSION
TUNA CARPACCIO with PINK GRAPEFRUIT
COLD VEAL in TUNA SAUCE
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First course
CHESTNUT TROFIE with PESTO, OCTOPUS AND HAZELNUTS
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Main course
CHICKEN SUPREME MARINATED with SOYA AND HONEY
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Dessert
MOJITO CHEESCAKE
- Alt 2 -
Appetizers
FLAN WITH RICOTTA (fresh cheese from milk whey) and CRISPY ARTICHOKES
CHIKEN FILLET with APPLES & YOGHURT SAUCE
MARINATED NORWEGIAN SALMON SASHIMI
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First course
CREPES WITH RED CHICORY & HAZELNUT ON CHEESE FONDUE
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Main course
ROASTED PORK SHANK with MUSTARD & SANDY POTATOES
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Dessert
“AFTER EIGHT” CREAM PUDDING
-Alt 3-
Appetizers
WILD MUSHROOMS’ CARPACCIO with WALNUTS
CUTTLEFISH FILLETS ON CHICKPEAS CREAM & PIEDMONT'S HAZELNUTS
CHEESCAKE WITH FRESH GOAT'S CHEESE & MIXED VEGETABLES
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First course
RICE TIMBALE with PUMPKIN SURPRISE
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Main course
DRUNKEN SALMON in POPPY CRUST
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Dessert
CHESTNUTS BAVARIAN CREAM with DARK CHOCOLATE
- Alt 4 -
Appetizers
TUNA TARTARE with WILD BERRIES & LIME
FASSONE (renowned Piedmontese breeds of beef)
with WILD MUSHROOMS & PARMESAN CHEESE FLAKES
ARTICHOKE PIE on MONTEBORE CHEESE FONDUE
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First course
RISOTTO WITH SCALLOPS, CHAMPAGNE & REDUCED of BALSAMIC VINEGAR
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Main course
SEABASS FILLET BAKED IN FOIL & CRUNCHY VEGETABLES
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Dessert
HAZELNUTS PARFAIT with CHILLI CHOCOLATE