Piacere Marco Merola

MENU DIC 24TH

APPETIZERS Smoked swordfish carpaccio, Mediterranean style Octopus, potato, and black olive salad Salmon roulade stuffed with robiola cheese and chives Black sesame tuna slice with balsamic sauce FIRST COURSES Asparagus and red prawn risotto Paccheri pasta with gallinella ragu' and datterino tomatoes SECOND COURSES Sea bream fillet on pistachio cream Brandy prawns SIDE DISH Mixed salad DESSERTS AND WINE Nougat panna cotta Panettone and sparkling wine at midnight Frascati Superiore white wine

MENU DIC 25TH

APPETIZERS Beef carpaccio with arugula, pachino tomatoes, and stracciatella Mixed fried vegetables (Artichokes, cauliflower, broccoli, and potatoes) Roman stracciatella FIRST COURSES Classic lasagna with ragu' Tortellini in meat broth SECOND COURSE Mixed grilled meats (Lamb, young chicken, sausage, beef) SIDE DISH Roasted potatoes DESSERT AND WINE Hazelnut tiramisu Chianti Riserva le Ginestre

MENU DI CAPODANNO

APPETIZERS Fin de Claire oysters and red prawns from Mazara del Vallo Red tuna tartare with buffalo stracciatella and sun-dried tomatoes Prawns in kadaifi pastry on robiola cheese and chives cream Roasted octopus on potato and thyme cream with confit tomatoes FIRST COURSES Paccheri pasta with lobster sauce Risotto with sea urchin pulp, Pantelleria capers, and Cetara anchovies SECOND COURSE Mollusk and crustacean soup cooked in a jar with croutons AT MIDNIGHT Cotechino and lentils DESSERT AND WINE Panettone filled with pistachio cream and chocolate shavings Sparkling, white, and red wine