with avocado and soy sauce *

with apple crunchy balsamic vinegar salad

with pumpkin bruschetta and thin sheets of Grana Padano cheese from Lodi

with Garda olives cream, tomatoes and avocado

with aromatic oil bruschetta

with roman broccoli, crab meat and grey mullet botargo

with aristeid prawns from Sicilia in a citrus sauce*

with potatoes and scamorza cheese with Parmesan cheese sauce and sautéed artichokes

with veal cheek sauce and porcini mushrooms

with herbs and a mixed garden salad

with sauce of the day

browned in clarified butter and served with tomato concassé and lightly breaded asparagus

with Gli Aironi vialone nano rice, Lombard saffron pistils and veal ossobuco

with fresh garden vegetables and saffron-flavoured soy noodles*

on Jerusalem artichokes *

"all'acqua pazza" with clams

on Thay rice timbale*

on truflled potatoes cake

with glazed chestnuts in orange sauce

with green pepper, baby spinach and sweet potatoes

with crunchy edamame beans

with candied fruits in a mustard syrup

according to grandma

with olive oil and honey biscuit

with mango sauce

with soft dark chocolate heart and caramelized pears

selected by Chef Augusto and served with sherbet or vanilla ice-cream

with meringue drops, almond shortcrust pastry and orange sauce

marinated and smoked by Chef Augusto with herbs, on a mixed garden salad

with sauce of the day

browned in clarified butter and served with tomato concassé and lightly breaded asparagus

with vialone nano rice "Gli Aironi", saffron from Lombardy and veal "ossobuco"

with fresh garden vegetables and saffron-flavoured soy noodles

With a choice of bacon, ham, sausage or wurstel