Trio of Appetizers
Crispy panko-coated prawn with lime mayonnaise
Beef tartare with quail egg yolk, wholegrain mustard cream and crispy Tuscan bread
Artichoke flan with Parmigiano fondue and crispy artichoke
Handmade ravioli filled with braised veal shank, served with saffron cream and cooking jus
Roasted cauliflower velouté with rosemary oil and caper powder
Brunello-braised veal cheek with juniper jus, potato mille-feuille and crispy black kale
Pears in red wine with light mascarpone cream, orange and crunchy almonds
To Accompany the Meal
Welcome sparkling wine and sparkling wine for the midnight toast
Wines paired with the dishes
Mineral water and coffee included
