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