Valentine’s Day Menu

Starters

– Burrratina with Castel Franco Salad – 

honey dressing, dry black olives, wild garlic

– Cream of Celeriac Soup –

Wild mushrooms, croutons and truffle oil

Main Courses 

– Beef Fillet –

Oxtail sauce, Jerusalem artichoke and potatoes pithivier with truffle

Pan-Fried Sea Bass Fillet 
With hollandaise sauce dill oil orange roasted fennel, hazelnut and baby parsley

– Wild mushrooms Ravioli –

Butter sage sauce parmesan and pine nuts

Dessert

– Choccolate Fondant – 

With blood orange jelly and candied thyme

– Lemon Tart – 

With Italian merinque and Vanilla Ice-Cream

– Coconut and Quinoa pudding –

Pineapple brunoise and exotic sorbet