Fresh melon with Parma ham and crispy breadsticks

Cold cucumber and yogurt soup, served with a rice paper roll filled with smoked salmon, dill, and gin-marinated cucumbers

Finely sliced veal with tuna sauce, fried capers, and herbs

Large summer salad with pan-seared wild-caught king prawns, peach, chanterelle mushrooms, crunchy bell peppers and avocado cream

Linguine with clams, enhanced with pistachios and candied lemon

Half spit-roasted chicken over a wood fire, with mildly spicy “Diavola” sauce with peppers and parsley, served with French fries

Grilled Swiss Alpine salmon fillet from Lostallo, served on a panzanella salad with Swiss chard, arugula, cherry tomatoes and Leccino olives