Veranda Banquets

Fassona beef tartare with marinated egg yolk, capers, and black truffle Agnolotti del plin with brown sauce and 36-month-old Parmigiano Reggiano foam Veal fillet in a mushroom and hazelnut crust on a Jerusalem artichoke cream Gianduia Bavarian cream with brittle and vermouth jelly

Crostone with Colonnata lard, chestnut honey, and rosemary Pici with Cinta Senese ragù and black olive powder Beef cheek braised in Chianti with creamed celeriac Deconstructed millefeuille with Vin Santo Chantilly cream and figs

Crispy pancetta cube with green apple jelly and ancient mustard Coffee risotto with duck speck and mascarpone Pistachio-crusted rack of lamb with myrtle jus Dark chocolate sphere with chili pepper center and sorbet

Foie gras terrine with toasted brioche and apricot chutney Hare ravioli with red wine reduction and summer truffle Duck fillet glazed with lavender honey and violet puree Paris-Brest with praline cream and caramelized hazelnuts

Gillardeau oysters with yuzu pearls and champagne air Marine plankton risotto with Mazara red shrimp Turbot in hazelnut butter with fennel cream and lemon caviar Gin and tonic sorbet with lime crumble and pink pepper

Citrus-infused amberjack carpaccio with pink grapefruit jelly Cuttlefish ink tagliolini with sea urchins and bottarga Almond-crusted sea bass with basil sauce Coconut mousse with a passion fruit center and crispy meringue

Smoked salmon trout with horseradish cream and sprouts Purple gnocchi with Taleggio fondue and whitefish fillets Salt-crusted whitefish with citrus emulsion Pear tart tatin with rosemary ice cream

Raw seafood tasting: scampi, bluefin tuna, wild salmon Spaghetti with oyster and caviar emulsion Tuna tataki with ponzu sauce, avocado, and sesame Sake ice cream with rice crumble and red berries

Eggplant millefeuille with burrata and freeze-dried basil Celery and green apple risotto with toasted hazelnuts Poached egg on pea cream, Jerusalem artichoke chips, and truffle White chocolate and lavender parfait with berries

Beetroot carpaccio with goat cheese mousse and savory crumble Pumpkin ravioli with sage butter and crunchy amaretti biscuits Quinoa and vegetable tart on carrot and ginger cream Lemon cheesecake with basil jelly and crumbled meringue

Black chickpea falafel with coriander hummus and tahini Thai vegetable curry with coconut milk and jasmine rice Soy-marinated tofu with pak choi and toasted peanuts Mango ice cream with passion fruit coulis and crispy coconut

Porcini mushroom flan with Castelmagno fondue Tagliatelle with truffle and smoked potato cream Lentil meatballs with beetroot sauce and cavolo nero chips Renette apple crumble with cinnamon ice cream