Dinner

APPETIZERS

Speck of duck, chestnuts and raspberries

Sea bass carpaccio, mango … herring caviar and ice celery

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FIRST

Tortelli di magro, ragout of ossobuco and gremolada

Risotto with red prawns, capers of salina and cherry tomatoes

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SECONDS

Leg of calf with Nerone

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DESSERTS and FRUITS

Chocolate semifreddo and vanilla ice cream

Fruit salad dried

Panettone and pandoro of the tradition

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Lentil soup

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1 bottle of wine every two people

Water and Coffee

Midnight toast