Salted tongue, green sauce with celeriac cream and cocoa

Poached egg with asparagus and potato mousse, sorrel extract

Balsamic glazed eel and radishes, with corn sauce

Carrot risotto with marrow jus and Animelle

Spaghettone 'Valentino' with extraction of Monte and cardoncelli mushrooms

Fusillone with yellow tomato, oregano oil and Smoked white trout

Grilled beef abdomen with chard and Bernese foam

Guinea fowl cooked at low temperature with Grilled escarole and apricot

Whitefish stuffed with zucchini with Mint tzatziki sauce

Cheesecake with passion fruit and Mango ice cream

Tiramisu Capuchins

Chocolate mouse, red fruits, chocolate ganace White chocolate