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accented with mustard and creamy burrata 

tossed in garlic, butter, brandy, cream, mint & lemon

with citrus teriyaki, sesame salsa, carrot purée

lightly marinated in lime juice, coriander, Spanish onion, tomato, herb oi

with rocket salad accompanied by honey and figs jam

with portobello, porcini, oyster & chestnut mushrooms, sherry, truffle

 1⁄2 lobster, fresh tomatoes, garlic, thyme, basil

with mix vegetables, burrata, almond and basil 

accompanied  by leek cream, walnut and balsamic glaze 

(300 grams) rocket salad, cherry tomato, parmesan, roasted potatoes

served with chickpeas and beetroot hummus and vegetables 

(veal) served with parmesan risotto and mushrooms

with roasted vegetables and black rice 

with fried artichokes, sun-dried tomatoes, guacamole and sweet fries 

cooked in Mediterranean sauce, with julienne vegetables and roasted potatoes