"Spring" lettuce salad with green asparagus, cherry tomatoes, croutons, and hard-boiled egg

Lukewarm quinoa salad with spring vegetables, served in a crispy "papadam" basket with buffalo ricotta

Pike-perch tartare with grapefruit and mint, served with a small asparagus salad and a crispy Vallemaggia bread chip

Rigatoni "Norma" with tomato sauce, eggplant, and buffalo ricotta

Pea and mint risotto with fresh goat cheese and crispy bacon

Sliced beef entrecôte with "Café de Paris" sauce, served with French fries

Skewer with salmon, pike-perch, scallops, and giant shrimp, grilled, served with spring vegetables, rosemary potatoes, and herb-infused extra virgin olive oil

Chicken breast roll stuffed with prosciutto, confit tomatoes, and buffalo ricotta, served on a bed of green asparagus, mashed potatoes, and Marsala sauce