Valentine's Menu
Amuse-Bouche
Tartlet with avocado and chili salsa, grilled shrimp, and chorizo chip
Soup
Roasted beetroot cream scented with raspberries, forest fruits with ricotta and grissini
Main course
Pork tenderloin with wild rose jam on celery and white chocolate mousse, accompanied by mascarpone gnocchi with nuts and sage sauce
or (vegetarian option)
Creamy chestnut risotto with truffle aroma and Grana Padano
Dessert
French pastry with dark chocolate gianduia cream and pistachios on strawberry espuma
