Valentine 2016 MENU

 

 

Prawns sauteé, quinoa and Cherry sauce

 

 


Tortelli with Radicchio di Treviso on Topinambur cream

 

 

Whole grain potato gnocchi, cheese fondue and spinach

 

 

 

Veal coated with broccoli and spinach wok vegetables and rosemary

 

 

 

Chocolate fondant with melting raspberry heart

 


Coffee