• Bread canederli

  • Crisp sautéed artichokes

  • Brussels sprouts with parmesan

  • Crêpes suzette

  • Orzotto with red and green
    cabbage

  • Soused Radicchio

  • Velouté of the four senses

  • Spring loin steaks

  • Tournedos with asparagus

  • Carpaccio parcels with autéed courgettes