Gourmet

• Hors d’oeuvres
  • Venison carpaccio red cabbage in raspberry vinegar, apple sauce with wafers
  • Braised Treviso chicory toasted bread slices with cheese and sweet and sour sauce
  • Goat’s cheese au gratin with acacia honey and bread rolls curry and sauris streaky bacon salad
• First Courses
  • Montanara soup with a crust
  • Risotto mantecato Mantecato pumpkin and rosemary risotto with quail thighs in marsala
  • Black cuttlefish ravioli with smoked trout and wild fennel
• Second Courses
  • Pre-sallé lamb chops in aromatic herbs in filo pastry flan with vegetable pie
  • Venison medallions with bilberries
  • Pigeon breast in balsamic vinegar with ‘Maranelo’ polenta
• Desserts
  • Drops of gianduia with amarelle cherries
  • Hot puff pastry with apple and cinnamon and vanilla sauce
  • Chestnut parfait with chocolate Sauce

• Drops of gianduia with amarelle cherries
• Hot puff pastry with apple and cinnamon and vanilla sauce
• Chestnut parfait with chocolate Sauce

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