Appetizers

Beef tartare with herbs, seared red chicory and cream of Taggia’s black olives

Roast octopus brochette with cannellini beans and crispy bacon

Raw prawns with vegetables and apple vinegar, yogurt sauce and green horseradish

Artichokes and walnut salad, with sahvings of Parmesan cheese and red onion jam

Sauris ham with compote of pineapple, ginger and rosemary

Soup, Rice and Pasta

Saffron risotto with chopped ossobuco

Pumpkin risotto with liquorice powder

Chickpeas cream with petals of sea scallops

Spinach spätzli with chopped of hare and mushrooms

Homemade spaghetti with crabmeat souce, artichockes and roe

Meat

Beef fillet with herbs, noisettes potatoes and sautéed vegetables

Braised veal cheeks with crispy polenta and onions

Roast suckling pig with pumpkin and chestnuts compote

Fish

Salmon in red wine, brussels sprouts and braised shallots

Monkfish fillet vacuum-cooked with citrus, vegetable caponata with basil

Chowder of baby octopus, mussels and clams