Valentine’s Menu 2020

 

 

Menu conceived by Chef Marco Bortolini

 

 

 

 

Valentine’s aperitif at the table

 

 

Biancoperla, robiola, olives, pumpkin, vegetable charcoal briseé. Sweet pepper

 

 

 

 

Cuttlefish Cappuccino, potato cream and milk foam

 

 

 

 

Fried ravioli, ricotta, spring onion and pepper sauce

 

“Bigoi al torchio”, broccoli sauce, vegetables and red turnip bread

 

 

 

 

Duck leg confit, celeriac and winter garden macedonia

 

 

 

Ornage mousse, citrus bisquit, mandarin&citrus chantilly, almond crumble

 

“Crostoli and fritelle”

 

 

 

Coffee