Lunch: mushroom cappuccino with a cloud of porcini mushrooms
Lunch: potato bite, fig jam, figatellu
Basket of garden vegetables
Dinner: Assortment of cold meats
Dinner: Bonifacian-style eggplant with crushed tomatoes and basil
and its crushed tomato with basil
Lunch: veal shank with pear and tarragon
gnocchetti, ratatouille
Dinner: Corsican veal sauté
gnochetti, vegetable mille-feuille (eggplant, candied tomatoes, zucchini)
Lunch: fiadone with citrus fruits from the estate
and its lemon ice cream
Dinner: Chestnut sponge cake with orange custard
Aperitif (peach wine), carafe of still water, pitcher of red wine, coffee and digestif