TO FEAST

Freshly baked focaccia bread. (A)

An assortment of fine cheeses. (G)

Thinly sliced white fish drizzled with olive oil, lemon, and sauce tartare. (D)

Roasted pumpkin glazed with honey, paired with fresh stracchino cheese
on a soft layer of rucola cream. (G)

Mixed greens, olives, potatoes, and grilled tuna. (C,D,G)

Classic baked eggplant parmigiana, prepared as in the previous menu. (A,C,G)

Vegetable lasagne with layers of paprika, zucchini, and carrots, topped with mozzarella and a creamy bechamel. (A,C,G)

Warm tomato soup with green onions and a hint of fresh chili, garnished with homemade garlic oil. (No allergens)

Warm soup with a selection of esteemed mushrooms. (G)

Warm fish soup with a flavorful selection of roasted fish. (D,G)

Delicately cooked salmon in a lemon beurre blanc sauce, served with a smooth pea puree. (D,G)

Sea bass fillets on a bed of spinach, topped with a vibrant green sauce featuring a medley of fresh herbs. (D,G)

Grilled Tuna steak served with creamy mashed potatoes and a touch of fresh herbs. (D,G)