New Year's eve menù

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

Home made bread, cover charge, service, tax mineral water and coffee included

150 Euro

Combined with Champagne Louis Roederes, Terre Alte Felluga 2004,
Brunello di Montalcino Casanuova delle Cerbaie 1999 and Porto Offley Boa Vista Vintage 1997

210 Euro