Entrée
Cauliflower cream, scampi rocher and drops of pomegranate jelly
Flute di Cuvèe Royale Tenuta Montenisa Marchesi Antinori Franciacorta DOCG
Starter
Raw red prawns with passion fruit, salt and lemon o’muss (cow snout)
Alaskan caviar pearls and Murge stracciatella emulsion
Pomino Riserva ‘Benefizio’ Frescobaldi
First course
Bottoni (stuffed pasta) with Mugello chicken, crab meat and black truffle
Pomino Riserva ‘Benefizio’ Frescobaldi
Main course
Veal fillet medallion, duck foie gras escalope and shiitake mushrooms
Monfalletto Cordero di Montezemolo Barolo
Desserts
Ingot of black chocolate and soft chestnuts
Iced Marsala
Dried fruit
Small pralines

For the Midnight Toast: Champagne Martin Orsyn Brut Premier Cru Tradition
Natural and sparkling mineral water
Coffee