CARCIOF FLOWER
Baked artichokes with burrata and guanciale with quince vinaigrette

SPOON
Vichyssoise of zucchini and leeks with smoked salmon and basil oil

IN PAELLA (WITHOUT RICE)
Lentils with shrimp, squid, vegetables and seafood fumé

FILETTO
Beef tenderloin with sweet mustard sauce and green salad

DESSERT
Ice cream and sorbet tasting