Second Course
PASTA | |
|---|---|
| Smoked Silver Salmon Farfalle with a Vodka Cream Sauce | 16 |
| Spaghetti with Scallops, Mussels, Langoustine and Shrimp in a Spicy Tomato Sauce | 19 |
| Cocoa Tagliatelle with Porcini Ragout, Scented with Orange Zest | 16 |
| Potato Gnocchi with Wild Boar Sauce | 18 |
| Spinach and Egg Fettucini with Double Smoked Bacon and Peas in a Cream Sauce | 15 |
FROM THE FARM | |
| Chicken Breast Filled with Olive Walnut Tapenade, topped with a Mushroom Cream Sauce, served with Butternut Squash Risotto | 21 |
| Pork Tenderloin wrapped in Speck with an Apple Cherry Sauce | 28 |
| Hanger Steak Served with a Chianti Demi sauce and Sauted Spinach | 22 |
| Lamb Shank with Braised Mixed Beans | 26 |
FROM THE SEA | |
| Salmon Filet with Haricot Vert in a Lemon Leek Sauce | 24 |
| Whole Fresh Mediterranean Sea Bass, Grilled with Lemon & Thyme | 28 |
| Pepper Crusted Tuna with Citrus Rum Sauce on top of Quinoa Salad | 25 |
