Warm Hors D’oeuvres
- Vegetable brochure in tomato sauce with mozzarella, polenta and pine nuts
- Polenta with mushrooms in prosciutto coat on Parmesan sauce
- Fresh cheese with bacon and Mediterranean vegetable on rocket
- Idrija dumplings sauteed in butter with parmesan souce
- Au gratin Jacob-cover
- Fried asparagus with truffles
- Gnocchi with panceta, gorgonzola and arugula
