CANAPÉS:

Foie gras mousse with pears in mini tarts
Vegetable Skewers
Watermelon & Feta cheese skewers
Served with JJ Vincent, Crémant de Bourgogne, Brut

DINNER:

SALAD: Fennel, Orange, Radish salad, lemon and basil dressing.
APPETIZER: Asparagus, Stracciatella, mizuna lettuce, egg yolk and bottarga.
PASTA: Gnocchi, artichokes, crispy dandelion.
MAIN: Branzino fillet, green beans, baby salad leaves with a pomegranate and charred peach dressing.
INTERMEZZO: Lemon sgroppino.
DESSERT: Pear tart tatin with a pomegranate jus reduction.
WINES: 2021, Barbera and Ca’ Rugate Soave Classico