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VEGETARIAN MENU
Hors-d'oeuvre
Souffle' of red bel pepper with rise of spello oil and basil
Tofu salad with crunchy vegetables and white balsamic vinegard
Caprese of Bufala mozzarella cheese and pendolino tomatoes, with oil and oregano
First plate
Trofie pasta with ratatouille of eggplant and cherry tomatoes, and olive oil and basil souce
Trenette pasta with pesto alla genovese
Umbricelli pasta spicy with pecorino di fossa
Second plate
Cutted seitan with brounoise of vegetables and balsamic vinaigrette
Soj hamburger with gentle rocket and timbale of potatoes
Quail eggs with black truffles
Dessert
Cantucci biscuits and vin santo
Red fruit mousse with yogurt souce
Banana and chocolate cold cake with mint souce