Daily Recommendation from Chef Cook Armando Penna
Menue A
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Salmon tartare on Avocado mousse
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Mezzelune (Raviolo) with walnuts & figs stuffing papalina styl cremy tomato cream sauce |
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Fresh shrimps fried in garlic oil and hot pepperoncini with mixed salad
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Profiterol with vanilla sauce and pistachio ice cream |
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€ 29,00 per person |
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We recommend a white wine |
Menue B
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Green Asparagus artichoke heart and feta cheese |
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Fusilli noodle with red wild garlic pesto |
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Veal rump steak in green madagascar pepper sauce broad beans and fried potatoes |
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Vanilla cream budding with strawberry sauce |
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€ 29,00 per person |
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We recommend a red wine |