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
				***
		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
		***
		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

 
                      
