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VALENTINE'S DINNER MENU:
Parmigiano Reggiano pie with a veil of Speck and braised Radicchio
Sautéed rice with sweet paprika, Julienne vegetables and raw Parma ham
Green crépes, Veal, Fois gras and Ricotta with pepper on red pepper cream
Supreme of guinea fowl stuffed with herbs and truffle scent
Strawberry Semifreddo with Chocolate and Chili Pepper mousse
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