Menu
Dinner.
Appetizer
|
Fried gnocco with Parma ham and fresh burrata (1,7) |
|
Coconut breaded shrimp with mango chutney (1,2,6) |
|
Polenta cake with porcini mushrooms and Piedmontese toma fondue (7) |
First Courses
|
Penne all’amatriciana (1,7) |
|
Fresh fusilli with cream of courgettes and mussels (1,14) |
|
Milanese risotto with Grana Padano flakes (7) |
Main Courses
|
Beef fillet in lemongrass sauce with roasted potatoes (1,7) |
|
Baked salmon on cream of potatoes with herbs and pak choy (4) |
|
Eggplant parmigiana (7,8) |
Sweet Corner
|
NY cheesecake with berries (1,3,7) |
|
Chocolate soufflé (1,3,7) |
|
Fruit Salad () |
1. Gluten, 2. Crustaceans, 3. Eggs, 4. Fish, 5. Peanuts, 6. Soya, 7. Milk, 8. Nuts, 9. Celery, 10. Mustard, 11. Sesame, 12. Sulphur dioxide and sulphites, 13. Lupin, 14. Molluscs.