System.Data.DataRow System.Data.DataRow System.Data.DataRow Starter Fried wild boar cheeks, truffle purée, coppa, cider
System.Data.DataRow System.Data.DataRow System.Data.DataRow Main dish Saffron risotto, artychoke, chicory, pine nuts
System.Data.DataRow System.Data.DataRow System.Data.DataRow Dessert Mascarpone mousse, caramel, pineapple, butter biscuit
Come and enjoy our special festival menu, served during lunch and early dinner (with departure by 7 p.m.) until the end of March.