Canapés
Mushroom Arancini, black truffle and parmesan chips
Amuse bouche
Langoustine, Oscietra caviar and citrus
Salad
Heritage Cherrie tomatoes, burrata and
Balsamic vinegar
First course
Veal Tortellini, carrot pure
And Parmesan foam
Main course
Wild sea bass, tomatoes, olives and lime foam
Dessert
Tiramisu and coffee ice cream