1. Food

“FELICE S. VALENTINO"
SABATO, 14 FEBBRAIO
ANTIPASTO
INSALATA DI BARBABIETULE CON BURRATA
organic red and yellow beets, baby arugula topped with burrata
10
INSALATA DI CAPESANTE E ARANCIA ROSSA
warm scallops, sliced fennel, blood orange in a pomegranate dressing
12
PRIM I
RAVIOLI DI POLLO
house made ravioli filled with chicken, sundried tomatoes, spinach in a artichoke
white wine butter sauce
25
SPAGHETTI DI ARAGUSTA
half maine lobster with shrimps in a brandy tomato sauce
27
SECONDI
BRANZINO AVVOLTO IN PROSCIUTTO
pan-seared bluenose sea bass wrapped with prosciutto in a figs and red wine
reduction served with mashed potatoes and baby vegetables
28
FILETTO DI MANZO E GAMBERETTI
grilled filet mignon topped with freshwater prawns served with mashed
potatoes and grilled asparagus
29
DO LCE
ZABAIONE CON FRUTITI DI BOSCO ASSORTITI
italian zabayon with mix berries over puff pastry
10