24 months aged Parma prosciutto served with sliced melon.

Organic lentil soup with fresh julienne spinach.

Fresh watermelon, heirloom tomatoes, red onion, basil, arugula with ciabatta bread, Feta cheese, watermelon dressing.

Mixed seafood salad served warm with bell peppers and Kalamata olive in a lemon dressing .

Homemade taglioni with a creamy lemon and Parmigiano Reggiano sauce.

Risotto Acquerello with creamy Parmigiano Reggiano and fresh summer truffle.

Imported Dover Sole in a lemon-caper sauce served with broccolini and roasted potatoes.

Five hours braised beef boneless short ribs in Barolo wine reduction served on a bed of risotto al Parmigiano.