Taglierini with dwarf squid and anchovies.		Savarin with fresh fruit salad.		Millefeuilles with chantilly cream and chocolate.
	Sea bass in a potato crust.		Sliced beefsteak.		Smoked salmon with chestnut shavings.
	Veal cutlet à la parmigiana.		Fusilli with smoked ricotta cheese, slivers of pecorino cheese and extra virgin olive oil.		Quail's legs cooked in Barolo wine.

Castellano Menù

• Regional hors d’œuvre with toast with garlic oil and fresch tomatoes
• Mezze maniche pasta Gricia style
• Fettuccine pasta Monteporziana style
• Escalopes with ham & sage with French beans in sour
• Jam tart