Baked linguine with beef spezzatino and scarmorza | N/A |
Chargrilled veal cutlet served with potato gratin, crispy coppa and plum balsamic sauce | N/A |
Organic roast potatoes | N/A |
Herb tagliatelle with smoked quail breast and ricotta sauce | N/A |
Caramelle filled with prawn mousse, served with chilli, garlic, parsley and capers | N/A |