Appetizers

Octopus brochette roasted in banana leaf, Catalana style salad, yoghurt and coconut sauce

Pie of pilchards and potatoes covered in aromatic breadcrumbs, fresh diced tomatoes and basil,
Taggia's black olives cream

Sauris' ham, fried dough and pearls of melon caramelized with red Porto wine

Duck breast and crispy asparagus salad, onion marmalade and reduced Cabernet wine sauce

Buffalo mozzarella and smoked aubergines sandwich, tomatoes sorbet and basil cream

First courses

Asparagus soup with yolk, mullet botargo and Modena aged balsamic vinegar reduction

Saffron risotto Milanese style and marrowbone bites with gremolata

Risotto Mediterranean style with browned swordfish carpaccio, thyme flavour

Black ravioli filled with shrimps and leek, lettuce cream and salmon roe

Homemade orecchiette pasta with roasted tomatoes and Taggia's black olives,
leafs of Pecorino cheese and wild rucola salad

Meat
Beef fillet with guacamole sauce, sautéed spinach and potatoes

Roasted loin of lamb, vegetables salad and crispy bacon, chimichurri sauce

Guinea-fowl breast filled with asparagus and ricotta cheese, sautéed broad beans and borettane baby onions,
red spicy pepper coulis

Fish

Sea bass fillet in crust of scampi and wild dill, cauliflower cream and bites of goat cheese

Chowder of curled octopus, mussels, clams, potatoes and cherry tomatoes with basil

Taste of salmon in three cookings: tartare style, braised with red wine, steamed with ginger flavour,
served with small salad, beer jelly and horseradish sauce