Bread croutons with fondue and white truffles
Starters
Fettuccine (ribbon-shaped pasta) in smoked bacon sauce, chestnuts and Jerusalem artichokes
First courses
Potato “gnocchi” with rocket “pesto” sauce
First courses
Caramel tenderloin veal with small dry white beans and balsamic vinegar
Main courses
Coffee cream with biscuits
Dessert
Swordfish cut
Main courses
Tomato and crayfish tail salad
Starters