Menu

Appetizer :

Beet salad, goat cheese, salted hazelnuts and citrus dressing

Main course :

Braised beef scoter, baby potato mash, confit cherry tomato and fried shallots

Vegetarian/vegan option :

Roasted butternut squash, tomato salsa, sautéed spinach and warm polenta

Bread and butter :

Polenta-crusted mini baguettes and multi-grain rolls with butter

Desert :

Giant chocolate cube with sweet surprises
Coffee, tea

• 1 glass of sparkling wine at the cocktail: Parès Balta, Cava Brut Seleccion, Organic, Spain 
• 2 glasses of wine during the meal: Masi Campofiorin, Italy, red wine OR Cavit, Pinot Grigio, Italy, white wine