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