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| Pumpkin Cappellotti Pasta with Taleggio's cheese cream, Almonds and Truffle |
Oven Baked Rack of Lamb "Pré-Salé" with Rosemary |
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| Millefeuilles with Chantilly Cream and Wild Berries |
Tuna Fish Tartare with Salina's Capers |
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Roasted Sea Bream with Sicilian broccoli and Fried Scampi Sandwich
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Steamed Lobster on a bed of Wild Lettuce With Balsamic Vinegar and Blueberries |
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Fillet of “Chianina” Beef with Leek Crust, Braised Red Chicory and New
Potatoes
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Crispy rice with Asparagus and Parmesan fondue |
