Appetizers
- Mix Starter Oca Bianca Style
- Pork loin, honey and mustard sauce
with confetti of fried spring onions
- Beef Carpaccio with Port syrup and red radicchio
- Angus Roast Beef, caramelized red onions and reduction of Marsala
- Basil flan with Parmigiano Reggiano and EVO oil
- Smoked swordfish salad, stewed onion, green apple, radishes and citronette with blackberries
- Croutons of our bread, anchovies, growth melted butter and Pachino tomato
First Courses
- Potato’s gnocchi with Prà pesto sauce goat Robiola mousse and chopped walnuts
- Oca Bianca’ s Carbonara Tagliolino with seasoned goose breast, rosemary and thyme
- Homemade Ravioli with Ricotta and local Erbs Angus beef ragù faded to Barbera d’ Asti
- Shrimp and marjoram tomato Tagliatella
Second Courses

- Angus beef fillet Oca Bianca style with mustard sauce
- Angus fillet with a foie gras Madeira sauce buttered spinach
- Chateaubriant with our sauces (500 gr. 2 pers)
- T-bone steak (1. Kg. 2 pers) Fiorentina with our sauces
- Octopus Tentacles Tiled pea cream and Duchess potatoes
- Breaded and fried lamb ribs accompanied by basil and mint sauce
- Foie gras escalopes with wild berries flambéed with Cognac
- Entrecotè in Nero d’Avola sauce caramelized red Tropea onions and curry carrots
- Cheese selection

Homemade desserts
- Dark chocolate souffle 70% from Madagascar with Bronte Pistachio custard
- Disc of soft apple pie with vanilla custard cream pouring
- Oca Bianca tiramisù with cantucci biscuits and chocolate
- Cereal standing milk with hazelnut cream and corn flakes crumble