BUFFET APPETIZERS Marinated raw artichoke, 38-month-aged organic Parmigiano Reggiano, fresh mint (Allergens: c)

Asparagus, mimosa egg yolk, mayonnaise (Allergens: i)

Fava beans, Pecorino dei Basilischi, lemon (Allergens: please note that fava beans are included in the menu, c)

Cream of grilled fresh peas, goat yogurt (Allergens: c)

Sautéed agretti, sheep’s milk ricotta, brioche bread, Piedmont hazelnuts (Allergens: c, d, e, i)

Turnip carpaccio, its extract emulsified with aged traditional balsamic vinegar from Reggio Emilia, mixed seeds (Allergens: l)

Spelt and peas (Allergens: d)

Russian salad (Allergens: i)

Omelet with wild herbs and spring onion (Allergens: c, i)

Young zucchini in aspic (Allergens: -)

MAIN COURSE
: Authentic Carnaroli rice with wild asparagus, cooked over an open flame, aged Bitto cheese (Allergens: c, d)

DESSERT BUFFET
Profiteroles with hazelnut cream (Allergens: c, d, e, i, m)

Freshly churned ice cream in a Carpigiani machine featuring Candonga strawberries and rhubarb, served at the table (Allergens: c)

Mini tartlets with cream and fresh fruit (Allergens: c, d, i)

Butter puff pastry cannoli with cream, served in the dining room (Allergens: c, d, i, e)

Chocolate mousse with olive oil and salt crystals (Allergens: c, i, m)

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€70 per person
Includes cover charge, one bottle of water per two people, and two glasses of wine

Buffet begins at 8:00 p.m.
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For reservations, please email eventi@bettolina.it or call +39 3898281966

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