• Mix starter oca bianca style
  • Culatello ham from Zibello with tète de moine cheese with honey
  • Beef Carpaccio with Rocket salad sauce and parmesan cheese, remulade sauce, sweet and sour cannellini beans and bread waffle
  • Zucchini and Brie Crepés
  • Angus Roast Beef with red Tropea onions jam and Marsala reduction
  • Seasonal flan with Parmesan Cheese soft cream

First Courses

  • Potato gnocchi with genoese pesto, goat robiola mousse and chopped walnuts
  • Pici nature with duck sauce flavored with orange
  • Tagliolini with carbonara with goose breast, rosemary and thyme
  • Homemade big Ravioli with Angus beef ragù nuanced with Barolo
  • Pumpkin risotto with castelmagno and amaretto
  • Vegetables soup genoese style

Second Courses

  • Rossini fillet with black truffle, madeira sauce and foie gras escalope
  • Angus beef fillet Oca Bianca style with mustard sauce
  • Chateaubriant with our sauces
  • T-bone steak “fiorentina” with bernese sauce
  • Duck breast seasoned with quinoa, cucumbers and turmeric with marsala bottom
  • Larded lamb loin over cream of leeks and walnuts
  • Foie gras escalopes with carnaberry sauce
  • Entrecoté cooked at low temperature in a crust of mediterranean herbs, potato rosti with lagrain sauce
  • Cheese selection

Homemade desserts

  • Chocolate sufflé with english vanilla cream
  • Red turnip tart with white meringue and flakes of dark chocolate
  • Oca Bianca Tiramisù with cantucci biscuits and chocolate
  • Cereal standing milk with hazelnut cream, honey crumble and oat flakes
  • Handmade lemon or mango sorbet with selection of aromatic wodka