Chef Delicacies
DINNER*Starter
Swordfish in cooking oil with salmoriglio sauce and early produce
First course
Sea bass ravioli with wild herbs from a local greengrocer
Main course
Turbot with potatoes cream and vegetables crudités
Dessert
Pavlova with apple and raspberry sorbet, bay leaf and balsamic vinegar
Coffee, Carnival pastries, Prosecco wine
BEVERAGESNatural and sparkling mineral water
Wines: Prosecco Nature Col Sandago
Pinot Grigio and Cabernet az. agr. Vignotto
(*) As alternatives we have a Vegetarian or Meat Menu.
Please, inform us about the different menu choice or any food intolerance at the moment of your reservation.
IT WILL NOT BE POSSIBLE TO CHANGE THE TYPE OF MENU THE DAY OF THE EVENT.