Appetizers • Crostini with mortadella mousse and grilled peppers • Mini quiche with seasonal vegetables • Homemade focaccia with rosemary and coarse salt First courses • Couscous with grilled vegetables • Whole-wheat pasta salad with pesto, cherry tomatoes, and feta. Second courses • Spiced chicken meatballs on potato cream • Omelette bites with zucchini and mint Contorni • Cold Sicilian caponata • Spelt salad with vegetables

- rosemary focaccine, mixed bruschetta (tomato, chickpea cream, olive pâté), grilled vegetables with yogurt sauce. First courses: - Vegetarian baked pasta with Jerusalem artichoke and Parmesan cheese. Second courses: Mediterranean chicken, savory pie with ricotta and spinach. Side dishes: potato salad, salad with apple and seeds. Desserts: brownies, tart. Drinks: water, house wine.

Appetizers: amberjack carpaccio, burratina with pea cream, beef tartare and mustard. First courses: squid ink ravioli stuffed with sea bass, saffron risotto with caper powder. Second courses: veal fillet with port reduction, codfish with Jerusalem artichoke cream.