ENTRÉES
TREE COLOURS SALAD / MINESTRONE SOUP
OR
MOZARELLA CHEESE WITH FRESH TOMATOES
OR
GRILLED SHRIMPS , WRAPPED IN BACON , ON A LAYER OF LENTILS
FIRST COURSE
TORTELLI STUFFED WITH CRAYFISH
OR
RAVIOLIS WITH SPINACH , RICOTA CHEESE AND ALFREDO SAUCE
MAIN COURSE
VEAL ESCALOPE WITH PORCINI MUSHROOMS AND MARSALA WINE
OR
FISH FILLET WITH FRESH TOMATOES AND WITHE WINE
OR
BEEF FILLET WITH PEPPER SAUCE
OR
OVEN BAKED PORC CHOPS IN WHITE WINE
DESSERTS
CUSTARD
OR
TIRAMISU
OR
PROFITEROLLES