Salmon ceviche with passion fruit, crunchy fennel, and pink pepper.
Marinated anchovies with shallot, white wine vinegar, and lime
accompanied by a Monblanc – Castello di Buttrio
Farro with squid, prawns, mussels, crispy vegetables, and soy sauce.
Accompanied by a Gallian ribolla – Castello di Buttrio.
Orata fillet in parchment paper with potatoes, cherry tomatoes, taggiasca olives, and capers
Accompanied by a Chardonnay – Castello di Buttrio.
Pineapple carpaccio marinated in rum with coconut foam and Cyprus salt
0522 175 0030