Rainbow Wood Fingerboard

edited by Chef Claudia Villarroel

Corso Belgio 18, TorinoTel/Fax: 011.88.58.62

CENONE DI CAPODANNO

Antipasti
Salmone marinato all’aneto
grilled cod with chickpea dumplings with ginger
speak with poached eggs and jelly drink Martini Glass
auspicious

First
Very thin pancakes with cheese sauce
truffle ravioli stuffed with artichoke sauce and candied
According
knuckle of pork glazed with a sauce of almonds with Jerusalem artichoke flan

Dessert
mille-feuille cake chantilly sauce
and custard Fresh fruit salad with Galliano

wines and sparkling whites and reds of the house Eno