Traditional northern Italian Menù.

Appetizers

Polenta, sautéed wild mushrooms and duck salami.

Paired with -

Pasta dishes

Bean Soup velouté and beef luganega (sausage) served with fresh Treviso Radicchio

Paired with -

Second Courses

Roosted free range chicken stuffed with chestnuts, Served with roasted vegetables and black truffle sauce.

Dessert

Warm strudel served with hot sabayon sauce.