Menu' 2 (meat)
STARTERS
Aubergine timbale in "parmigiana" style
Beef tartare with Dijon mustard and robiola cream flavored with citrus fruits
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FIRST COURSES
Double yalk tagliolini with Guinea fawl ragout and vegetables flavored with Marsala wine and black truffle
Creamed Carnaroli rice with pumpkin and Toma cheese with crispy raw ham
SECOND COURSES
Veal cheek flavored with Amarone della Valpolicella wine on polenta crouton with babies vegetables and confit tomatoes
Seddle of rabbit wrapped in smoked ham with potatoes dauphine and Erbaluce di Caluso wine sauce
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DESSERT
Cream flavoured with Passito di Pantelleria wine with Cantucci biscuits and Vin Santo wine shot
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