Easter lunch 2018

 

 

 

 

 

 

 

 

 

 

Easter's menu

Welcome drink with flute of prosecco and artichoke tapenade

appetizers

Cutting board with raw petals of Parma and Roccaverano mousse,

Varzi salami homegrown and lard with sauces

Peperone in Bagna Cauda

marinated loin carpaccio in citrus sauce

Bread pudding with asparagus with delicate cream cheese

first

Castelmagno risotto with hazelnuts and honey flush acacia

Homemade pasta through bronze with delicate ragout of lamb to the Orange fragrance

Second

Breast of Goose Rum with Pomegranate Sauce

Pasquale Dolce Patisserie

Coffee and drinks included

Albergo Ristorante Furlan from wishes a Happy Easter