Dinner Saturday 30th March
Buffet
--
Appetizers
Roman artichoke Giudia style | marinated amberjack and pineapple tartare | mint oil 9
First courses
Traditional spinach dumplings | mountain butter and sage | flakes of Grana Padano 4 - 5 - 14
Fresh pasta with braised lamb | toasted hazelnuts | sweet raisins | fresh rocket 3 - 4 - 5 - 12 - 14
Fresh spaghetti with wild herb pesto and white almond | clam cream | confit tomatoes | glasswort 3 - 4 - 5 - 9 - 10 - 12 - 14
Rice creamed with pumpkin | Blu di Grotta cheese fondue| macaroon crumble | balsamic vinegar 3 - 5 - 10 - 12
Main courses
Stewed Pork cheek | vegetable restricted| fresh confit morchelle | mashed potato | herbs 5 - 10 - 12
Sliced grilled scottona | mixed vegetables | red and yellow tomatoes | flakes of Grana Padano 5
Slice of cod | cream with thyme, garlic and black pepper | white and green asparagus 9
Venison slice | cheek braised with red wine| roasted pumpkin | peas in pods | 5 - 10 - 12
Key to allergens
1. Peanuts and derivatives
2. Shellfish and derivatives
3. Nuts and derivatives
4. Gluten
5. Milk and derivatives
6. Lupine and derivatives
7. Molluscs and derivatives
8. Mustard and derivatives
9. Fish and derivatives
10. Celery and derivatives
11. Sesame seeds and derivatives
12. Sulphur dioxide and sulphites in concentrations higher than 10 mg/kg or 10 mg/l expressed as SO2
13. Soy and derivatives
14. Eggs and derivatives