… welcome aperitif
- TARTARE and CAVIARArgentine angus fillet tartare and caviar, cornmeal crackers.
- ZUCCHINI FLOWERCombined with white asparagus and buffalo ricotta on cucumber gazpacho and cantaloupe melon, amaretti crumble
- SCALLOP and FOIS GRASSeared scallop with lemon thyme, fois gras escalope, drops of vodka mayonnaise
- RISOTTO "PUPI"Milanese Carnaroli reserva “San Massimo” with veal entrana ragu
- TORTELLOWith veal entrana and fois gras sautéed with butter and sage, green beans in sauce and chips
- MEATSArgentine angus fillet, Argentine ribeye, veal entrana
- DESSERTEggplant millefeuille with stracchino cheese and white chocolate mousse served with extra virgin olive oil ice cream
