With craks of parmiggiano reggiano cheese
With bronoise of mango and citrus fruit
Served with tomatoe spicy sauce
Accompanied by a mousse of pink grape fruit and aromatic herbs
With extra virgin olive oil, accompanied by house baked breads
With wild mushrooms
Served with a green pepper corn, vodka sauce
Slowly grilled, accompanied by an aromatic butter
Slowly roasted, served with farmed cannellini beans and aubergines
Oven baked spinach, glazed with wild mushroom
Cream of artichokes and seasonal babay vegetables
Accompanied by organic asparagus and saffron sauce
Served on a bed of lentils
(Chicken and turkey)
Served on a eggplant nest, garnished with basil pesto
Enrobed in a pancetta and mozzarella di buffalo sauce
With pistilli of saffron
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