* Medallion of wood-fired steak with pesto gnocchi
* Wood-fired sirloin steak with Casa Bosque potatoes.
* Plateada in slow cooking oven (6 hours) accompanied by pastry with
touches of basil
* Boneless green poultry breast: stuffed with spinach base, phi-
ladelfia cheese, slices of mushrooms and green olives with coriander mirror sauce with
Mediterranean cous cous.

Vegetarian, vegan and pescetarian menus
* Saffron quinoa timbale, mushroom mix, broccoli and green beans, carrots,
peppers and onion sautéed in olive oil and garlic, all gently cooked in vegetable broth
, plus a final touch of sautéed pine nuts.
* Vegan Vegetable Lasagna: Vegetables from our garden sautéed in olive oil, garlic
and seasonings, interspersed with homemade spinach dough and gratin with cheese
(All ingredients are 100% vegan)
* Salmon fillet with shrimp sauce or Ali – Oli with white cous cous.