Description
MENU
ASSAGGINO
Prosciutto di Parma, honeydew melon
ANTIPASTO
TONNO CRUDO E GAMBERI
Yellowfin tuna, prawns, avocado coulis, mango, lemon olive oil
Frescobaldi Attems Sauvignon Blanc Venezia Giulia IGT
PRIMO
RIGATONI ASPARAGI OLIVE E PARMIGIANO
asparagus broccoli purée, roasted squash, kalamata olives, lemon garlic butter
Castello di Gabbiano Dark Knight Toscana
SECONDO
BEEF TENDERLOIN TAGLIATA
slow-cooked, arugula, roasted cherry tomato, parmigiano, white truffle oil, strawberry balsamic glaze
Le Volte dell’Ornellaia Toscana IGT 1.5L
DOLCE
MACEDONIA DI FRUTTA E GELATO
Chef Alberto’s summer fruit salad, Prosecco lemon mint sorbetto, fresh berries
Marchese Antinori Montenisa Cuvée Royale Brut
