Description
1. Appetizers:
– Fresh oysters with lemon and mignonette sauce
– Shrimp salad with avocado and cherry tomatoes
– Tuna tartare with avocado and wasabi
2. First courses:
– Homemade ravioli stuffed with ricotta and spinach with butter and sage
– Spaghetti with real clams
– Squid ink risotto
3. Main courses:
– Rossini-style beef tenderloin with foie gras and truffle
– Baked sea bass with herbs and lemon
– Roasted leg of lamb with baked potatoes and rosemary sauce
4. Desserts:
– Dark chocolate soufflé
– Panna cotta with caramel
– Millefeuille with custard and fresh strawberries
Drinks
– Selection of local and international wines
– Still and sparkling mineral water
– Classic cocktails (Negroni, Martini, Spritz)
– Coffee and digestives
