Business dinner
*
STARTER
Chestnut and celeriac soup
A thick soup with delicate flavours.
Chestnut, celeriac, celery, pancetta, garlic, juniper berries and bay leaves
are combined and simmered in chicken stock.
Served with grated Parmesan cheese.
*
MAIN
Grilled veal chop with Roquefort butter served with roast tomatoes
The chop is served, pink inside, on a plate with roast tomatoes
and garnished with slices of Roquefort butter and a lemon wedge.
Rosemary Bruschetta
Sourdough bread, rubbed with fresh rosemary and garlic,
sprinkled with salt and olive oil poured over it, toasted.
Winter salad
A salad of bitter chicory leaves dressed with
truffle oil, extra virgin olive oil and balsamic vinegar.
*
DESSERT
Individual chocolate flan served with hazelnut and orange biscotti
A rich and creamy chocolate flan with a little coffee added.
Served with biscotti.
Just think chocolate, orange, coffee, hazelnut…
