Chef’s Welcome
*
Asparagus salad
with shrimps and rennet apple
*
Spring crepe gratin
and Crescenza cheese
*
Roast kid of the valleys
rosemary potatoes
and chicory salad
OR
Roast veal in the oven
rosemary potatoes
and vegetable caponata
*
Soft Easter Dove
with strawberry Chantilly cream
and dark chocolate chips
Menu Chf 79.
Reservation is essential.