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Ristorante Noblesse Oblige
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Greater amberjack escalope with gazpacho and sour cream
Salmon cooked in olive oil with chard sauce and cous cous
Lukewarm salmon carpaccio with tomatoes and tarragon
Lukewarm edible boletus and shrimp salad
Veal medallions with edible boletus mushrooms
Creamy calamaretti rice with zucchini flowers and squid ink sauce
Turbot cooked in wine with edible boletus mushrooms and Jerusalem artichokes
Lukewarm tartare with vegetable salad and vinaigrette
Tuna fish marinated in balsamic vinegar of Modena, with soy sauce and vegetables
Seabass variation with spinach timbale