Recipes

APPETIZERS

VENISON CARPACCIO

RED CABBAGE WITH RASPBERRY VINEGAR, APPLE SAUCE AND WAFFLES

BRAISED RADICCHIO (RED CHICORY) OF TREVISO

CHEESE CANAPÉS AND SWEET-N-SOUR SAUCE

CAPRINO CHEESE AU GRATIN

WITH ACACIA HONEY, BRIOCHE ROLLS, SALAD WITH CURRY-FLAVOURED OIL AND SAURIS BACON

FIRST COURSE

CREAMY RISOTTO

WITH PUMPKIN, ROSEMARY, AND QUAIL THIGHS WITH MARSALA

MAIN COURSE

LAMB SPARE RIBS

PRÊS-SALÉ WITH AROMATIC HERBS IN FILO PASTRY WITH VEGETABLE TART

VENISON MEDALLIONS

WITH BLUEBERRIES

PIGEON BREAST

WITH BALSAMIC VINEGAR AND “MARANELO” POLENTA

DESSERT

GIANDUIA CHOCOLATE DROPS

WITH SOUR BLACK CHERRIES

HOT PASTRY PUFF

WITH APPLES, CINNAMON AND VANILLA SAUCE

CHESTNUT PARFAIT

WITH CHOCOLATE SAUCE