BREAKFAST
 Milk,soia milk, fruit juice, yougurt

A Selection of fresh baked or sourced
pastries, pancakes, or muffins

Fresh local and in-season fruit

Butter, jam, honey Cake or pie
plumcake Brioche and croissant

STARTERS
Prosciutto di Parma, roast
squash,

Fontina with micro green
and pumpkin seeds

Fresh oysters seasoned with lemon

Eggplant balls with seasonal
vegetables

LUNCH

Homemade linguine with clams and
shrimp

Polpo, sunchokes, blood orange, grapefruit
and sesame vinaigrette

Carpaccio of Beef & fresh raspberries,
topped with arugula, black peppered
Parmigiano crisps dressed with a balsamic
reduction

Wild salmon with citrus and champagne
sabayon, fingerlime and asparagus

Scallop ceviche with chawanmushi, shiitake
dashi and braised daikon

Slow cooked young lamb in Greek sweet
wine, served on a bed of vegetable
ratatouille, oven potatoes and cheese

DESSERT
Neapoiltan Baba with pastry cream

pastry basket with wild berries

Strawberry sorbet with min