STARTER

CREAMY POTATO SOUP WITH FRIED PARMA HAM
CASTELFRANCO WINTER SALAD WITH POMEGRANATE
BEEF TARTAR WITH AIOLI AND SHAVED EGG YOLK

MAIN COURSE

FISH OF THE DAY
RADIATORE WITH VEAL AND MUSHROOMS
GRILLED FOAL WITH POTATOES AND MARSALA SAUCE

DESSERT

FILLED CREPE WITH RICOTTA AND LIMONCELLO