Hors D’œuvre

~ Flank draw salted beef carpaccio with candied figs and wild rocket salad
~ Pumpkin roll with ham and mild cheese of Colfiorito with tomato sauce and vegetables
~ Asparagus parmigiana with crispy speck ham
~ Potato pie with wild fennel and tomato soup
~ Mixed cutting board of Norcia
~ Steamed red prawns with vegetable salad and soy sauce

First Courses

~ Spelt pappardelle with small tomatoes and stewed porcini mushrooms with rocket
~ Striped strangozzi with black “hooked” truffle
~ Gnocchetti with partridge breast and sage in Rubesco red wine sauce
~ Risotto with stewed pears and sharp ewe’s cheese
~ Ricotta and spinach ravioli with mashed tomatoes, mint and celery pesto

Soups

~ Asparagus soup with polyps simmered with white wine and basil
~ Pea purée with toasted bread and Trasimeno lake  olive juice

Second Courses

~ Duck breast slice with sweet bacon and balsamic vinegar sauce
~ Grilled turkey breast with pistachio cream and browned speck
~ Umbrian marinated pigeon
~ Char-grilled milk-fed veal loin with rosemary
~ Beef entrecôte with rocket and soya sauce
~ Tenderloin beef fillet simmered with aged brandy and pink berries

Side Dishes

~ Pan-fried spinach
~ Mixed grilled vegetables
~ Stuffed pepper au gratin
~ Melted potato

Desserts

~ Catalan cream with candied sugar
~ Flavoured panna cotta (wild berries – chocolate – caramel)
~ Bavarian cream with wild berry sauce, nut grains and meringue
~ Chocolate cupcake with orange cream melted core