Christmas Menu December 24th and 25th 2009

Raw prawns and “scampi” with tomato “purée”, delicate green apple salad with bacon and basil

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“Tortelli” with capon stuffing, garnished with gurnard, eggs and Tyrol smoked ham, in its own broth and the fragrance of white “Alba” truffles

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Special rice “Risotto” with potatoes, thyme flavouring, the unexpected raw tuna fish and just the “breeze” of horseradis

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Venison “medaillons” instilled with vanilla aroma, cocoa “brioche” bread, “foie gras” and the unusual grape sauce

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Respecting the tradition “panettone” soufflé with its spices and chopped hazelnut sauc