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