Professional Documents
Culture Documents
Amuse bouche
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Roasted beet tartare served with goat cheese sauce
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Creamy pumpkin soup with chilli and herb oil
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Homemade potato gnocchi with cream sauce with truffles
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Cauliflower souffl with baked seasonal vegetables and polenta
served with confit apple sauce
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Homemade sorbet with prosecco
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Creamy risotto with mushrooms, arugula and parmesan
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Pear-chocolate mousse with fruits