Restaurant Enoteca Capranica

New Year's eve menù

Capodanno 2011

• Welcome from the chef
• Tartare of red prawns and scampi with winter melon
• Lobster Ravioli with wild mushrooms soup
• Risotto with Castelmagno cheese and black truffle
• Stewed sea bass with saffron scent
• Beef fillet with goose liver foie gras and Onano lentils
• Fragrance of chocolate with grapes and pomegranate
• Friandises
• 150 Euro