Potato rosti with speck and goat's milk cheese

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Chopped tender beef with smoked beetroot purée

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Giant red shrimp, asparagus and puffed amaranth leaf salad

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Fillet of trout Confit with “Tamaro” béchamel sauce and edible flowers

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Troccoli pasta with new season spinach pesto

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Roasted shoulder of suckling lamb with grilled aubergines and mint yoghurt

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Crispy tomato, fusilli and baby calamari salad

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Mezze maniche pasta with curry and crispy sausage sauce

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Shrimp, cuttlefish ink, asparagus and baby tomato confit

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Blinis with ricotta cream, ginger, lemon and lumpfish roe

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Fusilli pasta with salmon tartare and avocado

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Cuttlefish kebabs with garlic and basil breading and cherry tomato salad

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Scallops with edamame sauce and powdered bacon

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“Spaghetti alla carbonara” with Parmesan and cheddar cheese

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Red chicory, orange and pecan nut salad

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Cream of leak and potato soup with smoked salmon

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Sweet potato chips with vegan mayonnaise

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Ditali pasta and red lentils with turmeric

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Quail legs cooked in “vino cotto” wine

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Linguine pasta with broccoli and mussel sauce

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Turnip top, anchovy and Pecorino cheese tarts

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Paccheri with an orange and swordfish pesto

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Potato and crab ravioli with lemon butter

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Little lasagnas of pane carasau with radicchio

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Vegetable couscous with vegan mayonnaise

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Salmon carpaccio with orange and Tropea onion

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Gigli with a swordfish, lime and pennyroyal ragout

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Toast with avocado cream, pan-fried prawns and Timut pepper

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Spaghetti with zucchini flowers and shrimp

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Salt cod tidbits with asparagus and spicy crumble

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Calamarata pasta with a ragout of red gurnard and almonds

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Millefeuille of potato chips and salmon carpaccio

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Raw shrimp with mango and stracciatella sauces

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Crispy sea bass in ginger-flavored soy sauce

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