Easter lunch 2018











Easter's menu

Welcome drink with flute of prosecco and artichoke tapenade


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


Castelmagno risotto with hazelnuts and honey flush acacia

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


Breast of Goose Rum with Pomegranate Sauce

Pasquale Dolce Patisserie

Coffee and drinks included

Albergo Ristorante Furlan from wishes a Happy Easter