First Starter

Scallops on Jerusalem artichoke cream and chips, black olive powder, confit tomatoes,
and salmon roe

Second Starter

Braised beef ravioli on Castelmagno cream, truffle shavings, and a port wine reduction.

Main Course

Duck breast with orange and Grand Marnier, with a red fruit sauce.

Cheese

Trio of Italian cheeses with caramelized figs and mustarda (candied fruits preserved in a
sweet mustard syrup)

Dessert

Pastry dessert