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December 31 at Little Nonna Restaurant
Glass of champagne and its appetizer (plate to share Italian cold cuts)
Burrata with ceps, fried in carpaccio and pumpkin
Supreme of guinea fowl, cooked low temperature with rigatoni morels au gratin sauce
Grilled turbot with mashed sweet potato and sautéed chestnuts
Bread with red berries, salted butter caramel ice cream and maple syrup
Cup of Prosecco with dessert
1/2 wine selection of sommelier