Hors d’oeuvres

• Wild boar speck with grana cheese, pears, and honey
• Wild boar prosciutto with green pea flan and pumpkin sauce
• Wild boar prosciutto with asparagus, parmesan, and warm truffle
• Finely diced, truffled salami with creamed zucchini on disks of puff pastry
• “Sweet-smoked” tenderloin of wild boar, in parmesan and walnut sauce
• Nests of speck with foie gras and figs
• Minted artichoke hearts stuffed with sausage, salami, and acacia honey
• Sliced porcini mushrooms and nectarines in white wine with slivered prosciutto

First courses

• Risotto with zucchini, truffled salami, and saffron
• Garganelli with oranges and julienned prosciutto
• Linguine with a creamed rosemary and chickpea sauce, and aged, finely diced sausage
• Artichoke and Roman mint ravioli with julienned, sweet-smoked prosciutto
• Sausage and nutmeg risotto
• Tagliatelle with porcini mushrooms, truffled salami, and catmint

Entrées

• “Sweet-smoked” tenderloin mille-feuille with asparagus and grana cheese
• Savarin of artichokes and leeks with slivers of wild boar speck
• Rolls of prosciutto with truffle purée
• Squash blossoms stuffed with sausage and brie in squash sauce
• Sausage with red radicchio strudel and sage purée
• Flan with fennel and truffled salami accompanied by mille-feuille of porcini mushrooms and wild boar prosciutto

Hors d’oeuvres

• Venison prosciutto with light pesto, raisins and pistachios
• Venison salami, creamed celeriac and juniper
• Venison salami with sesame seeds, and asparagus tips with butter and almonds
• Venison prosciutto, porcini mushrooms, and pine nut vinaigrette
• Venison carpaccio, figs in port wine and red currant butter
• Bresaola with artichokes in thyme and honey sauce
• Vegetable omelette with julienne of smoked carpaccio

First courses

• Artichoke risotto with carpaccio of smoked venison
• Small gnocchi with finely diced venison salami and nutmeg sauce
• Pasta alla carbonara with venison prosciutto and quail eggs
• Tagliolini with porcini mushrooms and smoked venison carpaccio, sprinkled with thyme
• Spaghetti with purée of cannellini beans, venison salami, and rosemary
• Risotto with red radicchio, raisins and julienned venison prosciutto

Entrées

• Venison carpaccio with juniper berries in truffle and chestnut sauce
• Slices of venison carpaccio with porcini mushrooms and bilberries in pastry
• Fan of venison prosciutto with asparagus and asiago cheese
• Flan of broad beans and venison salami in butter sauce
• Venison prosciutto with asparagus flan in butter sauce
• Mille-feuille of venison carpaccio, porcini mushrooms, truffle and almonds
• Nest of parmesan and cannellini beans with venison prosciutto, walnut and basil sauce

Hors d’oeuvres

• Elk prosciutto with diced zucchini and nutmeg
• Fan of fallow deer prosciutto, fig and raisin butter
• Roebuck prosciutto, foie gras, and truffle
• Goat mocetta, arugula, pine nuts, and vin santo sauce
• Roebuck prosciutto in orange and hazelnut sauce
• Elk prosciutto, raw porcini mushrooms and pine nut vinaigrette

First courses

• Tagliatelle with diced elk prosciutto, porcini mushrooms, and juniper berries
• Melted asiago and zucchini risotto with slivers of fallow deer prosciutto
• Garganelli with leeks and julienned roebuck prosciutto and crunchy tidbits of foie gras
• Linguine with wild thyme and pine nuts, diced goat mocetta, and truffle
• Lasagnette in chestnut sauce with elk prosciutto
• Cream of leek with fried leeks and julienned fallow deer prosciutto

Entrées

• Fan of elk prosciutto with vegetables in hazelnut butter
• Slices of fallow deer prosciutto with wild thyme and porcini mushrooms in pastry
• Roebuck prosciutto with purée of chestnuts and bilberries
• Elk prosciutto with grilled pineapple and ginger
• Mille-feuille of fallow deer prosciutto with foie gras and porcini mousse
• Elk prosciutto and brie composition with pumpkin flan

Hors d’oeuvres

• Sirloin with porcini mushrooms and chestnuts, parmesan, and arugula
• Marinated topside with potatoes and green beans in basil
• Smoked ox, foie gras, and juniper butter
• Bresaola with pine nut vinaigrette, arugula, and shaved parmesan
• Julienne of bresaola, pistachios, and raw porcini mushrooms
• Sirloin with porcini mushrooms and purée of chestnuts and bilberries

First courses

• Risotto of squash blossoms, sirloin with porcini mushrooms and saffron
• Garganelli with ricotta, pine nuts, rosemary, and smoked prosciutto
• Zite with broccoli rabe, olives, and marinated topside
• Ravioli with sirloin, porcini mushrooms and apples in parmesan sauce
• Spaghetti in walnut and smoked prosciutto sauce with basil
• Small gnocchi in leek sauce with slivers of sirloin and porcini mushrooms
• Pasta alla carbonara with asparagus, smoked prosciutto, and quail eggs

Entrées

• Minted artichoke hearts stuffed with foie gras and sirloin with porcini mushrooms
• Fan of smoked prosciutto with spinach and aged asiago cheese
• Marinated topside with raisins and toasted pine nuts on a bed of grilled red radicchio
• Rolls of bresaola filled with truffled asparagus tips in brie sauce
• Mille-feuille of eggplant and sirloin over a purée of porcini mushrooms
• Smoked prosciutto with rosemary and muscat sauce and chickpea flan

Hors d’oeuvres

• Horse bresaola with raisins and broad bean flan
• Assortment of vegetables with wild thyme and shredded horsemeat
• Fan of horse salami with thyme butter and pumpkin quenelles
• Shredded horsemeat with figs and onion preserves
• Horse bresaola with arugula sauce and broccoli rabe
• Composition of salami and burrata cheese with buttered carrots

First courses

• Maltagliati with creamed zucchini, shredded horsemeat, and a dash of marsala
• Risotto with buttered carrots, thyme, and finely diced horse salami
• Linguine with squash blossoms, mozzarella, and julienned bresaola
• Garganelli in basil and horsemeat sauce, with crunchy tidbits of horsemeat
• Garden style spaghetti with wild thyme butter and julienned bresaola
• Lasagnette in a sweet pepper cream with finely diced salami

Entrées

• Composition of bresaola, tender roasted potatoes, and rosemary purée
• Broad bean and carrot flan with shredded horsemeat
• Fan of salami and pears with grana cheese flan
• Fan of horse bresaola, pears, and grana cheese flan
• Mille-feuille of bresaola and hot pumpkin in nutmeg sauce
• Caramelized shredded horsemeat over a salad of soy sprouts, apples, and onions
• Squash blossoms stuffed with salami, asiago cheese, and pine nuts in tomato sauce

Hors d’oeuvres / Entrées

• Herb-seasoned lardo, basil butter, and walnuts on toasted bread
• Lardo nests filled with rosemary cannellini beans accompanied by crudités
• Warm rolls of asparagus and lardo with crumbled egg yolk and shavings of aged pecorino
• Mille-feuille of grilled eggplant, herb-seasoned lardo, and diced tomatoes seasoned with marjoram
• Grilled, truffled vegetables with lardo in conca julienne
• Julienne of artichokes on a bed of lardo with minted oil
• Mashed potatoes flavoured with orange and very thin slices of lardo in conca
• Fennel and parmesan flan wrapped in herb-seasoned lardo

First courses

• Taleggio and saffron risotto with slices of lardo
• Garganelli with zucchini, toasted pine nuts, and julienned lardo
• Chickpea purée with rosemary and lardo in conca
• Lasagne with lentils, herb-seasoned lardo, and thyme
• Linguine with walnuts, pine nuts, basil, and julienned herb-seasoned lardo

Hors d’oeuvres

• Tenderloin of cured turkey, cream of celeriac and marjoram
• Turkey prosciutto with creamed asparagus and walnuts
• Fan of salami with warm asiago cheese, fried ginger chips, and honey
• Ostrich mocetta with cardoon flan in truffled thyme sauce
• Roasted red radicchio with bitto cheese and julienned tenderloin
• Asparagus with parmesan and quail eggs on a bed of mocetta
• Thin polenta with porcini mushrooms, truffles, and diced salami
• Cured breast of pheasant with minced parsley, lemon peel, and slices of pithed orange
• Breast of pheasant with raisins in walnut and basil sauce

First courses

• Cappellini in saffron sauce with green peas and julienned ostrich mocetta
• Risotto with taleggio cheese, finely diced salami, and black truffle
• Small gnocchi in basil sauce with toasted pine nuts and julienned tenderloin
• Spaghetti in a cream of cannellini beans and diced salami, seasoned with rosemary
• Lasagnette with puréed artichokes, mint, and ostrich mocetta
• Tagliolini with nettle pesto and cured turkey tenderloin
• Gratin of small gnocchi in parmesan sauce with breadcrumbs and slivers of cured pheasant

Entrées

• Timbale of topinambur and snow peas with turkey prosciutto
• Mille-feuille of ostrich mocetta and raw porcini mushrooms with fontina sauce
• Cured tenderloin and with orange and Bra cheese gateau
• Ring of turkey salami and pears with pumpkin quenelles and shaved parmesan
• Fan of turkey tenderloin with lentil quenelles, seasoned with black truffle and thyme
• Ostrich mocetta, fried chickpea polenta, and marjoram and porcini mushroom sauce
• Cured turkey tenderloin with ginger, nutmeg, and applesauce

Hors d’oeuvres

• Fan of breast of duck with chestnut and bilberry purée
• Timbale of asparagus tips with smoked breast of goose
• Artichoke salad with julienned cured breast of goose and minted tea sauce
• Composition of goose salami with mousse of green peas, raisins, and julienned fried leeks
• Artichoke hearts stuffed with smoked breast of goose and foie gras

First courses

• Tortiglioni with creamed pumpkin, rosemary zucchini, and julienned smoked breast of goose
• Saffron risotto with cured breast of duck
• Artichoke and mushroom soup with finely diced goose salami
• Bavette with creamed leeks, julienned cured breast of goose, and toasted almonds
• Lasagnette with artichoke fondue, fois gras, and smoked breast of goose

Entrées

• Breast of goose with julienne of crisp vegetables