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