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