Easter Menu 2018
The chef Marco Bortolini proposes:
Liver pateé and banana bread
Potato and white asparagus pot, dehydrated olives and chickpea and millet praline
Lasagna with white meat ragu, wild herbs velouté
Buffalo burrata Cappellacci, sautéed green asparagus
Baked lamb with crispy biancoperla gnocchi
Strawberry and ginger sorbet
Gianduia mousse, chocolate biscuit and hazelnut ice cream
Focaccia
Coffee