Antipasti:

Eggplant caponata with octopus, toasted almonds and cacao powder

Shrimp and fruit salad with yogurt and poppy-seed dressing

Ricotta, zucchini and mint soufflé

Pasta Dishes:

Bavettine with oysters in lemon zest sauce

Bowties with prawns, cherry tomato and Parmiggiano cheese shreds

Risotto with asparagus and caciocavallo cheese

Main Dishes:

Sword-fish rolls stuffed with basil, almonds, pistachios, honey and orange grind, slowly cooked in fish fume’, oregano and cherry tomato

Fish filet of the day with honey, lemon and pistachio sauce

Beef filet mignon with sautéed mushrooms and buffalo mozzarella

Desserts:

Pistachio and cinnamon semifreddo

Chocolate mousse

Panna cotta with espresso coffee