Sandralia Hotel

Risotto balls with black truffle, mozzarella, served with truffle aioli

With cauliflower puree, pancetta, and lemon beurre blanc

Creamy burrata with heritage tomatoes, basil oil, and balsamic glaze

With roasted garlic mashed potatoes, seasonal vegetables

With saffron risotto, grilled asparagus, and lemon-caper butter

Arborio rice with seasonal wild mushrooms, white wine, and truffle oil

With vanilla bean ice cream and raspberry coulis

Classic vanilla, lavender honey, and espresso flavors

Meringue with Chantilly cream and seasonal berries

Hand-cut fries tossed in truffle oil and parmesan

Market vegetables roasted with herbs and olive oil

Whipped potatoes with roasted garlic and butter