Pescatrice “a la persillade”
Monkfish lightly topped with butter, garlic, and parsley
Mousse di cioccolato
Chocolate mousse with forest wild fruits
Profiteroles al cioccolato
Chocolate profiteroles with vanilla sauce and chocolate slices
Monkfish lightly topped with butter, garlic, and parsley
Chocolate mousse with forest wild fruits
Chocolate profiteroles with vanilla sauce and chocolate slices