Dinner

Buffet with fresh vegetables, homemade bread, pizza and focaccia

Pink lamb loin | oven-roasted eggplant caviar | Treviso red chicory | toasted hazelnuts | casserole jus ^{3 - 5 - 10 - 12}

Smoked Carnaroli rice creamed with Sassonero cheese from Alto Adige and asparagus cream | fresh white asparagus salad ^{2 - 4 - 7 - 10 - 12 - 14}

Gragnano linguine pasta with cuttlefish in its ink | crispy smelt | parsley oil ^{4 - 5 - 7 - 9 - 10 - 12}

Bronze-cut maccheroncini in broccoli cream | anchovies | toasted pine nuts | sweet raisins | lemon | crispy bread ^{4 - 5 - 10 - 12 - 14}

Thyme-infused fresh pappardelle sautéed with caramelized onion extract | pistachio | buffalo cottage cheese | onion ash ^{4 - 5 - 9}

Tender young beef cheek steak | Teroldego and vegetables reduction | Storo polenta | wild chanterelle mushrooms ^{5 - 10 - 12}

Grilled bream fillet | kombu seaweed jus | fried mozzarella di bufala | gratinated Pachino tomatoes ^{4 - 5 - 9 - 10 - 12}

Oven-roasted veal tenderloin log | valley ricotta flan | roasted potatoes | kale sautéed in extra virgin olive oil ^{5 - 10 - 12}

Gently cooked local rabbit | yellowfin tuna tataki | mashed potato| puntarelle salad with speck | roasted peppers ^{5 - 9 - 10 - 12}