HORS D`OEUVRES  

 

*Sea scallops and “mortadella”ham “crocchetta”with tomato and oregano sauce

 

*Potatoes “panna cotta” puding enriched with　tomato cuttle fish “cous cous” and

cuttle fish ink bread grissini

 

*Fresh veal rost beef served with mustard salad and balsamic vinegar

 

*Sesonal vegetable and “MIKAWA”chiken

 

*Goose liver sauteed ,with red wine braised apple and garnished with puff pastry brioches

 

*Slice San Daniele ham served with “Mikkabi” mandarin orange and” Omurasan rucolas leaves

 

 

 

PASTA AND RISOTTO FIRST COURSE

 

*Spyce tomato spaghetti with meet bolles “ascolana “ style

 

*Linguine with rucola salade leaves genovese paste enriched with sea food white wine sauc

 

*Home made meet and ricotta chiees Ravioli with porcini sauce

 

*Crispy potatoes Gnocchi enriched with lobster and seasonal vegetable cream sauce

 

*Fresley porcini pauder Garganelli with “RASCHERA “ piedmot cheese and black truffle

 

*home made Tagliatelle pasta with lamb red wine brased ragout carrots and green

pepper

 

*Torchio “BIGOLI” pasta served with fresh “MAISAKA” Sampi tomato sauce

 

*Red wine Risotto with french made quail  rosemary bread 

 

*Safron carnaroli rice “TIMBALLO” with tomato braised cuttle

 

 

 

FISH MAIN COURSE

 

*Today`s fish chefs style

 

*Fresh “MAISAKA” Scampi grill served with seasonal vegetable

 

*Lobster sauteed with nuts and herbs crispy potatoe

 

*Mix sea food with tomato soupe 

 

 

 

 

MEAT MAIN COURSE

 

*Spanish “IBERICO” porc owen roast with fruits and valsamic winegar sauce

 

*Lambs red wine braised and saute` enriched with black truffle

 

*CHAROLAIS BRAND VEAL FILET SAUTE`,served with buffalo mozzarella cheese and egg plant

 

*Owen rosted chicken presented with saffron risotto and black hawaian salt

 

*Mignon charolais filet Milano style served with greece spinac and ” AMERA TOMATO”