French lettuce, goat cheese with ash, tomato, onion, polenta croutons, cream of balsamic vinegar and a touch of white truffle oil. With Grilled Portobello or Grilled Chicken.
CARPACCIO DI SALMONE FRESCO
The classic with capers, red onion and egg.
Camembert cheese sauce with broccoli, mushrooms, white wine, truffle oil, slightly spicy.
Trout fillet with butter and sage served with tricolor fusilli, butter style and parmesan.
Shrimp, asparagus and cherry tomatoes, flamed with brandy cream.