• Risotto with black sesame and apple
  • Backed veal kidneys and sea urchins
  • Rice tagliolini with caviar
  • Marinated salmon and foie gras
  • Egg yolk spaghetti with garlic, olive oil and chili pepper
  • Pumpkin ravioli baked on rosemary and squid
  • Marinated egg yolk with parmesan fondue
  • Oyster salad
  • Sheets of Marinara with crunchy vegetables
  • Marinara mussels
  • Crumby veal with hazelnut, sambuco aubergine
  • Creme brulè with olive oil and oil butter
  • Turmenic bread, bottarga and soy
  • Black cod glazed with honey, coffee and broccoli
  • Oyster coke in salt, figs and sage butter
  • Chocolate cream with black olives, capers ice cream
  • Dessert with roses
  • Risotto with lemon, anchovies and cocoa
  • Cow milk and shrimps
  • Risotto with ink squid, sea urchins and bone marrow
  • Parsley salad and sea urchins
  • Choice of iced fruit
  • Marinated egg yolk ravioli with iced salad
  • Tender orata over a hazelnut crunch
  • Pasta with mastica
  • Slowly roasted pork chicks with king prawns and green tomatoes
  • Caramelized Russian salad
  • Ink squid soup with egg ravioli
  • Turmenic risotto
  • Ravioli with anchovies and raisin
  • Salad with cabbage and anchovies
  • Cod trippa with salmon eggs
  • Chinotto croquet with caviar
  • Vegetable coke in a salt crust

© 2012 - p.iva 05743340969 | Alan Ford - Copyright (c) by Max Bunker Press
IT | MUSIC OFF