- Bread crisps, Parmesan Puffs, Air-dried vegetables
- Fassone Carpaccio Alba Style
- Sliced filelt of Veal with "tonnata" sauce
- Squid ink Gnocchetti with sauteed Cuttle fish and spinach sauce
- Traditional "Milanese" Risotto with Saffron and Bone Marrow
- Cornish wild sea-bass served with "Spello" chickpea and sauteed spinach
- Apple Fritters with Cinnamon Custard creams and apple Jelly
- Domoni chocolate Fondant served with Grappa Pannacotta, Crispy Spice Bread and Chocolate Sorbet
Tuesday, May 10, 2011
Ristorante Semplice
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