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First Starter
Creamy green asparagus soup
Second Starter
Quail mille-feuille
First Course
Octopus roasted in olive oil and garlic with roasted potatoes and sautéed rapini
Second Course
Veal stuffed with nuts and oyster sauce, yam purée and braised baby vegetables
Dessert
Egg trilogy with fior di latte and cinnamon ice cream
Service description
The Chef will contact you to agree on the time of arrival and changes to the menu as per your preferences, and to learn about your kitchen and equipment, as well as about any dietary restrictions, to ensure the best possible experience. When the date comes, the Chef will arrive at the agreed time with all the necessary ingredients, will prepare and serve the meal, and clean the kitchen in the end.