Italian
Breakfast
Blue Berry Pancakes with Coconut Sauce
Fruit Platter
Assorted Pastries and Breads
Eggs to Order
Bacon and Sausage
Roasted Tomatoes
Lunch
Potato Ring Cesar Salad with Anchovy Panna Cotta and Speck Croutons
Roasted Pumpkin and Chick Pea Salad with Grilled Breast of Pheasant and Fresh Herb Vinaigrette
White Chocolate Mascarpone Cake
Dinner
Appetizer
Crab Stuffed Teardrop Tomato
Fried Green Olives with Gorgonzola
Starter
Caramelized Leek and Ricotta Tart with Sundried Tomato Foam
Main course
Pine Nut Crusted Sea Scallop on Sopresseta Risotto and Artichoke Butter
Dessert
Semifredo with Nuttella Powder and Green Peppercorn Caramel