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grilled marinated boneless quail salad, pears and pecorino cheese
venison carpaccio, gorgonzola dressing and mash salad
wide pappardelle with pheasant and morel mushrooms
fettuccine with squab ragout
home made ricotta cavatelli with venison and porcini ragout
soft polenta with wild boar stew
buffalo short ribs with organic venere risotto
pan roasted wild boar chop, dry figs and star anise sauce
filet of venison, barolo wine and cherry sauce
roasted squab, red cabbage and foie gras sauce
moscovy breast of duck, kumquat sauce, celery root cake
pan roasted rabbit in a sicilian sweet and sour sauce