Starter

Bonifacian Eggplant
and its crushed tomato with basil
Assortment of cold meats

Main course

Veal shank with pear and tarragon
Creamy polenta, crispy eggplant and zucchini with truffle vinaigrette

Cheese platter

Varieties of sheep's cheeses

Dessert

Chestnut sponge cake with orange custard

Drinks included

Aperitif (peach wine), carafe of still water, pitcher of red wine, coffee and digestif