NEW YEAR'S EVE DINNER

GOURMET DINNER

Appetizer Buffet

Pineapple and salmon carpaccio, Octopus salad, Battered vegetables
Fine cured meats: Parma ham, salame felino, coppa piacentina, bacon rolled in black pepper, lardo di colonnata and speck Alto Adige
Cheeses: 24-month Parmesan shavings, buffalo camembert, herb flavoured buffalo goat cheese, grilled tomino cheese
Fish finger food, salatini, pizzette, olives ascolane and many other delicacies... 

First courses

Sicilian citrus risotto with purple prawns, chocolate shavings in Maldon salt (2-7-9)

Italian black truffle sails sautéed in noisette butter with fine white meat ragout and dried raspberries (1-3-7-9)

Main courses

Ganassino of Iberico c.b.t. napped in chardonnay with demiglace of maroni cunensi and crispy artichokes, accompanied by mashed vitelotte potatoes and pomegranate (1-5-7-12)

Sweets

Traditional Pandoro and Panettone accompanied by the following creams: mascarpone, spicy chocolate mousse, strawberry chantilly (1-3-7)

GOURMET PIZZAS

STARTER BUFFET

Pineapple and salmon carpaccio, Octopus salad, Battered vegetables
Fine cured meats: Parma ham, salame felino, coppa piacentina, bacon rolled in black pepper, lardo di colonnata and speck Alto Adige;
Cheeses: 24-month Parmesan shavings, buffalo camembert, herb flavoured buffalo goat cheese, grilled tomino cheese
Fish finger food, salatini, pizzette, olives ascolane and many other delicacies... 

PIZZAS

THE MADONNINA: saffron mixture, stracciatella, knife-edged beef tartare, delicate Dijon mustard sauce, Roman chicory, 24-carat confetti (1-4-7-10)

THE HYBRID: focaccia with cereal and quinoa dough, C.B.T. veal fillet carpaccio with fine herbs, real tuna sauce, Pantelleria caper flowers, home-made sun-dried tomatoes, watercress and Maldon salt (1-3-4)

SANTA: Focaccia base with tomato mixture, purple cabbage marinated in apple vinegar, Flemish beer beef stew, Camembert fondue, black truffle perlage, buffalo chunks (1-7)

FRAMEWORK: Squid ink focaccia, Piennolo cherry tomato pate, Valeriana, C.B.T. amberjack seared in cocoa butter, crispy Amatrice bacon and plankton mayonnaise (1-2-7)

FRESH SEA: Focaccia with wild mint dough (1-2-4-7-14)

2 pcs avocado cream, yellow fin tuna sashimi, pink sichuan pepper, chiá seeds and pomegranate;

2 pcs friarielli napoletani, octopus C.B.T., bbq sauce and salted ricotta cheese;

2 pcs salted butter, salicornia, purple shrimp, chinotto zest.

GRAND VEGETARIAN: Whole-wheat dough, tomato, buffalo ricotta from Campania, clumps of celery, artichokes, wild strawberries, toasted pine nuts and cream of yellow date tomatoes (1-7-8)

In both solutions (pizza or gourmet dinner) you have included the buffet hors d'oeuvres and after midnight traditional cotechino with lentils. All accompanied by a bottle of red or white wine selected from our cellar for every 4 people, sparkling wine, water, coffee and mirto or limoncello.

PRICE LIST

SECOND FLOOR ROOM "sin room" - GOURMET DINNER 100€
cheerful atmosphere with live shows, cabaret and DJ sets

TERRACE - GOURMET PIZZAS 75€
cheerful atmosphere with musical accompaniment