BISTROT
STARTERS
Ricotta cheese croquette, tomato, basil pesto
Veal carpaccio (Raw) mixed vegetables with vinegar, tarragon
PASTA
Maccheroncino “Martelli” pasta, roe deer and pecorino cheese
Tagliolino pasta, zucchini, mint
SECOND COURSE
Lamb, zolfini beans, shallot
Savoury cake, salted cod, peas, asparagus
DESSERT
Panna cotta, coconut, red fruits
White chocolate mousse, passion fruits, cookies