HORS D'OUVRES

• Carpaccio with crayfish
• Roulade with scampi and eggplants
• Soup with mussels and real clams
• Fish eggs with tuna, small tomatoes, herbs and onions
• Smoked Swordfish with rucola and small tomatoes
• Hors d'oeuvres Tris with mixed seafood
• Sea Fantasy · Meat Fantasy
• Rough ham from Parma & Mozzarella
• Sable ham with "bruschetta"

STARTERS

• Linguine with Scampi & Lemon
• Chestnuts-"Gnocchetti" with scampi and pore mushrooms
• Tricolor "Chicche della nonna" with Scampi and Asparagus
• "Spaghetti alla chitarra" with "Batti Batti" from Monterosso
• Fisher's "Fettucine"
• "Pansotti del buon gustaio" with scampi and gorgonzola
• Lasagnole alla Luciano
• Ravioli with bass and pore mushrooms
• "Bavettine" with scampi, asparagus and zucchini
• "Pansotti" with Vegetables and nuts' ragout
• "Chicche della nonna" with Speck & Saffron
• Farfalline in Mediterranean manner

MAIN COURSES FISH

• Bass Fillet with potatoes and pore mushrooms
• Bass Fillet prepared with endive
• Bass Roulade with Spinach and heart of crayfish
• "Oratina al cartoccio" with vegetables of the season
• Big scampi with small tomatoes and basil
• Imperial crayfish with curry and calvados
• Fish "al Carrello"

MAIN COURSES MEAT

• Cut bison meat with rosemary and "aceto balsamico"
• Cut beef meat with potatoes and pore mushrooms
• Beef Fillet with green pepper
• Beef Fillet with gorgonzola
• "Millefoglie" with beef fillet (Cheese-Spinach-Pepper)
• Duck's breast with a flavor of oranges and honey
• Smoked "Carpaccio all'Incontro"