Capon Radicchio Salad with Pomegranate and Pistachios, served in a Crispy Parmesan and Corn Basket with Balsamic Dressing

Homemade Braised Duck Ravioli, tossed with Porcini Mushroom and Thyme

Roasted Veal Breast stuffed with Mushroom and Chestnuts, Rosemary Veal Jus served with Potato and Swiss Chard Torte

Baked Branzino with Saffron Potato Cream and Roasted Vegetables

Warm Panettone Flan with Orange Cream Sauce and Fresh Fruit