Sousa Wild Goose Foie-gras Cream, With Caramelized Apples, And Extra Old Balsamic Vinegar

Egg With Pea Purée, Potato Foam And Asetra Gold Caviar

Risotto With Noto Almond, Green Apple, Morel And Tasmanian Truffle

Piglet Cooked In Two Ways: Shoulder And Rib With Artichoke And Potatoes

Pike From Lake Como In Bellagina Style, With Asetra Gold Caviar From Our Selection

Crunchy Certified Mazara Del Vallo Prawn With Basil And Green Tomato Marmalade

Homemade Ravioli Filled With Peacock With Its Legs Ragout And Reduced Broth

Tuna Belly Sautéed With Sesame And Soy, Luke-warm Katsuobushi Of Dried Tuna And Fresh Sprouts

Wild Duck In Two Ways With Tasmanian Black Truffle Sauce

Rhubarb Infusion With Fresh Fruit Buttons

Halzenut Biscuit With Chocolate Ganache, Iced Milk Foam With Chocolate Crumbs, Coffee Sauce And Borsci Liquor