STARTERS

Culatello di Zibello “Dalla Tana”, butter brioche and Borettane onions with balsamic vinegar

Milanese-style mondeghili (beef meatballs), asparagus tips and salad, saffron mayonnaise

Phyllo pastry tartlet, spicy salmon tartare, tempura shiso, lemon pearls and peas 

“Selection of cheeses with spicy pear mostarda and toasted focaccia

MAIN COURSES

Creamy pea soup, potato and olive crumble with marinated primo sale cheese 

“Riserva San Massimo” rice, Nerano style 

“Benedetto Cavalieri” thick spaghetti with tomato sauce, salted ricotta and basil oil

Ossobuco ravioli, saffron Parmesan fondue and roast jus

SECOND COURSES

Fioraio-style mixed fried seafood (1,4,7,8)

Fioraio-style swordfish rolls (1,2,4,12)

Herb-roasted sea bass, sautéed green beans and Jerusalem artichoke chips 

Beef ribeye, braised leeks, chard and red berry sauce 

Rabbit roulade with sausage and spinach, sautéed asparagus and Béarnaise sauc

Desserts

Sour cherry crème brûlé

Millefeuille with diplomate cream and berries

Chocolate salami, strawberry sauce and vanilla ice cream

Pineapple, strawberries and lemon sorbet