Fish
- Scallop and chick peas purée with rosemary and special fat from Colonnata
- Baked crèpes with our own tiny scampi and red chicory, shell fish sauce
- Seabass rolled on tiny spinaches with Sicilian prawn
Meat
- Dry beef sliced and goat’s cheese
- Homemade ravioli and capon broth
- Breast of goose glazed with honey, orange sauce and veggie
Panettone and pandoro with custard