PROPOSALS MENU 3 COURSES
- Alt 1 -
Appetizers
FLAKE CREAM with FRIED DUMPLINGS
FASSONE PIEDMONTS MEAT in TARTARE STYLE with PINK PEPPER
AUBERGINES & CHEESE FLAN
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Main course
PIEDMONT’S RAVIOLI with LEEK STEW TRUFFLE
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Dessert
CHOCOLATE SALAMI with RUM SAUCE
- Alt 2 -
Appetizers
PRAWN TEMPURA
CRISPY BACON & PUMPKIN FLAN
CABBAGE ROLLS IN FILO PASTRY & WASABY
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Main course
FILLED PASTA WITH SCALLOPS & PRAWNS
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Dessert
SHORT PASTRY BASKETS with APPLE & CINNAMON ON CHANTILLY CREAM
(custard mixed with whipped cream)
- Alt 3 -
Appetizers
SELECTION OF TYPICAL COLD MEATS & PIEDMONT CHEESES
SERVED WITH A SPECIAL CUGNA’ (grape mustard)
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Main course
ENTRECOTE with GUINNESS & ROAST POTATOES
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Dessert
CREAM PUDDING with WILD BERRIES
- Alt 4 -
Appetizers
LEEK TART
VEAL CARPACCIO with PARMESAN
RABBIT TERRINE with BRANDY
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Main course
RED TUNA SLICEDFRESH with GRILLED VEGETABLES
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Dessert
MONT BLANC
(chestnut purée with cacao, rum & whipped cream)