Bangkok

Two Courses or Three Courses or Antipasti Table

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Penne with Seafood, Sautéed Cauliflower and Mixed Mushrooms

or

Fried Chicken Breast with Sautéed Silver Beet, Mashed Celeriac Baby Carrots and Red Bell Pepper Sauce

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Warm Polenta Pudding with Vanilla Ice Cream

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Wine Sampler, One Glass, 75 mL of Each Wine – Dei Castelli Di Jesi Classico DOC, Garofoli, Marche, 2008, Sangiovese, Cabernet Sauvignon, Carpineto, Toscana, 2007

Salad with Green Leaves, Potatoes, Fennel and Herb Dressing

Crispy Calamari, Shrimps and Zucchini, Tomato-Herb Emulsion

Green Asparagus, Fennel and Orange Salad

Porcini Salad with Mediterranean Flavour

Tartare, Smoked, Grilled

Langoustine with Ricotta Cheese Tortino and Green Asparagus Coulis

Eggplant with Mozzarella, Tomatoes and Basil

Liver, Fig Marmalade and Toasted Bread

Beef with Nameko Mushrooms and Rocket Leaves

Caprese – Tomato and Mozarella with Fresh Basil

With Artichokes, Dried and Cherry Tomatoes

Olives and Shaved Parmesan with 10-Year-Old Balsamic Vinegar

Endive, Tuna and Gorgonzola Salad

Cold Cuts – For Two Persons – Parma Ham, Aged Pork Lombetto, Pancetta Ham and Ungherese, Ventricina of Toscany, Coppa Ham

Wild Mushroom Soup with Potatoes and Marjoram

With Mezze Maniche, Pesto Sauce

Focaccia with Mascarpone and Truffle Oil

Focaccia with Parma Ham, Rocket and Shaved Parmesan

Risotto with Turbot Fish Portobello Mushrooms and Lemon Zest

Risotto with Toasted Onion Cream and Brown Veal Sauce

Risotto with Saffron, Asparagus and Pan-Seared Duck Liver

Rigatoncini with Rock Lobster, Baby Calamari, Cauliflower and Broccoli

Tonnarelli with Tuna, Chanterelle Mushrooms, Pesto Sauce, Tomato Confit and Taggiasche Olives

Penne with Lamb Ragout, Kenya Beans and Red Wine Reduction

Squid Ink Angel Hair with Scallops, Shrimps, Sprouts and Garlic Cream

Lasagne Biscotti A La Bolognese

(v) Cavatelli with Porcini Mushrooms, Cherry Tomatoes, Mascarpone and Basil

Fettuccine with Parma Ham, Mushrooms, Truffle Essence and Parmesan

Spaghetti with Seafood, Olive Oil and Chili

(v) Linguine with Pesto Sauce, Cornetti Beans and Diced Potatoes

Cavatelli with King Crab, Yellowtail and Artichokes

Fusilli with Smoked Salmon, Green Asparagus and Gorgonzola Cheese

Calamarata with Boston Lobster, Zucchini Julienne, Pencil Asparagus

(v) Paccheri Filled with Ricotta and Spinach, Pumpkin Cream Emulsion

(v) Gnocchi with Parmesan Fondue, Chiodini Mushrooms and Truffle Oil

(v) Homemade Ravioli Filled with Porcini Mushrooms and Ricotta Cheese

Grilled Boston Lobster with Portobello Mushrooms, Braised Endives and Zucchini Coulis

Roast Turbot Fish with Brussels Sprouts

San Daniele Ham, Deep-Fried Artichokes and Saffron Sauce

Red Snapper Baked with Herbs