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Funghi Di Bosco All’aglio.
Sautéed Field Mushrooms In garlic & cream

Involtini Di Mozzarella.
Baked Mozzarella wrapped in Parma ham and served with Rocket.

Salmone Affumicato
Smoked Salmon sliced, dressed with lemon and capers

Terrina Di Campagna
Pork and Duck Rillettes,

Sorbetto Al Limone.
Lemon Sorbet

Costoletta di Maiale alla Forestiera
Roasted Pork loin in a rich red wine and
mushroom Sauce.

Ravioli Di Ricotta e Spinaci
Ricotta & spinach ravioli tossed in a fresh tomato, basil and olive oil .

Scaloppine Al Limone
Tender Veal Escalope in a Delicate Lemon sauce

Medaglioni Alla Mostarda
Medallions of Beef Fillet Pan-fried

with Dijon mustard, green peppercorn, brandy, red wine & cream sauce

Sogliola Mugnaia
Lemon Sole Fillets pan fried with butter, Worcester sauce and Lemon

Selection of Desserts

TIRAMISU’
Light sponge cake, soaked in coffee liqueur
Zabaglione cream, Mascarpone and cocoa powder

MONTENERO
Choux pastry puffs with chantilly cream filling
and a rich chocolate cream coating

PANNA COTTA
Delicate vanilla cream, moulded into the traditional
shape and enriched with a thin caramel coating

COPPA AL TARTUFO
Exquisite gianduja ice cream, in a coating of
toasted nut crumbs and cocoa

CASSATA
A slice of Vanilla and Chocolate ice cream
With a cream and candied fruit centre

COFFEE

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