This week our chef will present a menu with surprising combinations, a real contrast of flavours where the ingredients are combined in an unexpected way creating new, extraordinary balances:
Pumpkin soup with sour cream, coriander and balsamic vinegar,
Ricotta ravioli with mascarpone cheese and red prawns, butter, saffron and lemon with toasted breadcrumbs with thyme and black pepper flavours,
Pork fillet with caramelised red radicchio,
Dark chocolate mousse with an heart of orange
