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The
chef recommends...
Scallops
on fried bread with Butter and Basil
*
Gnocchetti and Nettles with Baby Clams and Saffron
*
Sliced Duck with Sesame and Apple
Croquettes of Potato and Pear Preserve
*
Ricotta quenelles with Compote of Cherries Wafers and Honey
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First
courses
Risotto
with speck and red chicory
Ravioli with turnip and smoked ricotta cheese
Baby gnocchi with celery, turnip and shrimps
Pasta and beans with baby clams and bacon
Liver quiche with creamed leeks
Main courses
Fillets
of sole au gratin with herbs
Leg of pork with sesame seeds
Turbot with sautéed artichokes
Breast of guinea fowl with orange sauce
Braised duck with Umbrian frascarelli
Fish medallions alla Rialto
Desserts
Crunchy
ice-cream cake with caramel sauce
Apple tart with ice-cream and cinnamon
Ricotta strudel with vanilla sauce
Hot mousse with dark chocolate sauce
Almond rolls with assorted wild fruits
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