Torcolo

Raw ham served with pickled vegetables.

A selection of cooked mixed vegetables.

Veal served with tuna sauce mousse and capers.

Prawn tartare with avocado, stracciatella, and black truffle caviar.

Boston scallops with Cognac, purple mashed potatoes, and a coral wafer.

Risotto prepared with Amarone and Lessinia cheese fondue.

Tagliolini served in broth with livers.

Braised beef cheek served with mashed potatoes.

Veal liver prepared Venetian style and served with polenta.

Rack of lamb chops served with truffle mashed potatoes.

Sicilian bluefin tuna with tempura leeks and soy mayonnaise.

Mediterranean sea bass fillet with tomatoes, black olives, and capers.