La Botte Ristorante

With red sea crab and rosemary.

Saffron-potato aioli and fennel parmesan salad.

With farmer s cheese, tomatoes and arugula.

Served with red deep sea crab, heirloom tomatoes, garlic and basil.

Filled with braised beef filet mignon served in a bed of porcini mushrooms and topped with butter and sage sauce and parmesan.

With braised lamb ragout.

Red beet stuffed pasta with brown butter, parmesan and poppy seeds.

With traditional bolognese sauce.

Oven roasted tomatoes and spinach.

Aged goat cheese and crostini.

Pork shoulder, kobacha squash mustard and dandelions.

With wilted baby swiss chard, melody of roasted onions and espresso sauce.

Wagyu beef filet mignon with barolo wine sauce.

Thinly sliced, drizzled with a mild gorgonzola dressing.

With sea urchin, served with lemon, olive oil and green onions.

And fresh burrata cheese.

With arugula, parmesan cheese and mustard dressing.

With avocado, hearts of palm, roasted pine nuts, shaved parmesan in a balsamic dressing.

Celery, arugula, shaved parmesan and lemon dressing.

Framani pancetta, hazelnut and ciresa gorgonzola.

With potato, tomato and celery.