Our Chef’S Easter Suggestions
AT DINNER: Saturday 19 April, Easter Sunday and Monday 21 April.
AT LUNCH: Easter Sunday.
In addition to à la carte menu, for the Easter Holidays, our Chef suggests...
Starter
The Royal Egg
Soft-boiled egg on potato foam with caviar pearls
€ 16,00
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First Course
Emilian Symphony
Home-made egg tagliolini with 36-month-aged Parmigiano Reggiano fondue and Modena Balsamic Vinegar
€ 20,00
***
***
Main Course
Iberian Harmony
Iberian pork medallion with caramelized onions and spring pea purée
€ 22,00
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Dessert
After Eight Gourmet
Amedei dark chocolate and peppermint mousse with Maldon sea salt flakes
€ 14,00
***
Also available as set menu:
Euro 65,00 per person