Spring is finally here! We’ll celebrate with a seasonal menu which includes a composed salad with goat cheese, beets and fennel, followed by pan-roasted veal chops with a lovely pan sauce, and homemade ricotta gnocchi. For dessert, milk chocolate petits pots. We’ll be tasting Chiantis and Barbarescos.
Goat Cheese Salad with Beets and Braised Fennel
Pan-Roasted Veal Chops
Ricotta Gnocchi, Broccoli Rabe
Milk Chocolate Petits Pots
Chianti and Barbaresco tasting