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Starters :
Seafood antipasti.
Selection of deli meat and Italian cheeses.
Mozzarella and Bresaola pizza, roquette salad and parmesan cheese.
Fresh tomatoes, spring onions and mozzarella bruschetta.
Main courses :
Spaghetti à la Vongoles.
Penne à l’arabiata.
Mixed fried fish.
Beef tagliatta in balsamic reduction.
Ossobuco à la milanaise.
Desserts :
Chocolate panacotta.
Speculos and strawberry tiramisu.