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Game salami with bruschetta of woodcock

First plate

Pheasant cannelloni pasta and bufala mozzarella cheese with sagrantino wine souce

Cappellacci pasta with game and onions balsamic vinegard souce

Pappardelle pasta with hare

Second plate

Stew of pheasant with black olives and sweet and sour onions

Quail with aromatic erbs and white grapes souce

Stew of wild boar braised with juniper and potatoes flakes