Mozzarella bresaola millefeuille with balsamic sprout salad
Culatello with melon or fig fan
Swordfish carpaccio with citrus fruits and chive fritter
Waldorf timbale, apples and walnuts

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Prosecco and rosemary risotto with Parmesan wafer

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Veal loin cooked at low temperature and baked au gratin
White wine and thyme sauce
Baked new potatoes
Carrot flan
Spinach with pine nuts

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Chocolate soufflé with dark pearl and vanilla cream