Appetizers: amberjack carpaccio, burratina with pea cream, beef tartare and mustard. First courses: ravioli with squid ink filled with sea bass, saffron risotto with caper powder. Second course: veal fillet with port reduction, creamed cod with Jerusalem artichoke cream.

- rosemary focaccine, mixed bruschetta (tomato, chickpea cream, olive pâté), grilled vegetables with yogurt sauce. First courses: -vegetarian baked pasta orzotto with Jerusalem artichoke and Parmesan. Second courses: Mediterranean chicken, savory pie with ricotta and spinach. Side dishes: potato salad, salad with apple and seeds. Desserts: brownie, tart. Drinks: water, house wine.

Appetizers • Crostini with mortadella mousse and grilled peppers • Mini quiche with seasonal vegetables • Homemade focaccia with rosemary and coarse salt First courses • Couscous with grilled vegetables • Whole-wheat pasta salad with pesto, cherry tomatoes, and feta. Second courses • Spicy chicken meatballs on creamed potatoes • Omelette bites with zucchini and mint Contorni • Cold Sicilian caponata • Spelt salad with vegetables