STARTER
Leek and potato flan
with Pienza pecorino fondue
and sweet-and-sour red onion
FIRST COURSE
Open lasagnetta of fresh pasta
with roasted pumpkin, light Parmigiano cream,
sage and toasted pumpkin seeds
MAIN COURSE
Boned guinea fowl stuffed with chestnuts
with fondant potato, cavolo nero
and roast jus
DESSERT
Orange mousse
with dark chocolate
and crunchy almonds
PAIRINGS
Paired wines
Mineral water and coffee included
