SAINT VALENTINE’S DAY MENU 

Chef’s welcome

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Scallop, topinambur, hazelnut and champagne sauce

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“Pizzaiola” style plin ravioli filled with cod

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Artichoke, dates, passion fruit

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Red mullet, turnip tops, and provola cheese

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Pre dessert

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Almond, strawberry and basil

160,00 per person, drinks not included