New Year’s Eve Menu | 31 Dec

Welcome Flûte with the Chef’s Amuse-Bouche

STARTER TASTING SELECTION
Scottish salmon tartare with caviar pearls and sour cream Foie gras rocher with chopped hazelnuts and Port gel
Jerusalem artichoke flan with Castelmagno cheese fondue and crispy purple potato chips

FIRST COURSES
Ricotta and spinach-filled crêpe parcel with prized black truffle from Acqualagna, oven-gratinated with a light béchamel sauce
Bronze-die extruded fusillone with monkfish ragout, celeriac velouté and bottarga crumble

MAIN COURSES
Oven-roasted premium fish fillet with Champagne beurre blanc sauce and glazed baby carrots
Cabannina beef braised in Barolo, slow-cooked and served with applewood-smoked mashed potatoes

DESSERT & TRADITION
Gianduja and orange crémeux with a salted caramel centre and gold leaf: a rich spoon dessert.
New Year’s toast with Genoese Pandolce and Verona Pandoro.
Coffee with festive sweet treats.

After midnight: cotechino and lentils to welcome the New Year.

Wines
Basura Obscura Pigato metodo classico
Studio - Ca’ Rugate
Terra dei Re - Pinot nero
Franciacorta Alma Bella Vista Assemblage 2

After Midnight, Cotechino and Lentils to greet the New Year

Natural and sparkling oligomineral water
Lugana D.O.C. Cà Maiol Prestige
Pinot Nero IGP “Meczan” – Hofstätter
Sparkling Wine Bellavista Franciacorta Brut Grande Cuvèe Alma