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Amuse Bouche with Prosecco
Foie gras patè laid on brioche bread crouton with red onion jam
Borgotaro Porcini mushroom soup with truffle cream
Boston lobster ravioli in rich seafood sauce
Pan roasted Ombrina fish fillet with Amalfi lemon emulsion, spinach and carrot puree
Or
Turkey crown stuffed with Italian sausage and chestnut Served with roasted potatoesand Brussels sprout
Panettone cake filled with ice cream served with hot Gianduja chocolate sauce
Coffee or tea
Christmas petit fours
