Hors-d'oeuvre Mountain Platter Black pudding vol-au-vents Cured Meat and Arnad lard with chestnuts and honey Bruschette with Arnad Lard
	Entrée Black Pudding Agnolotti pasta purses with mountain butter Bistrot Tagliolini pasta Arnad Soup Leek hearts Valdaostan-style
	Second plats Mouth-watering meatballs Pig’s trotters and tails with savoy cabbage Salad with mountain flavours Pheasant baked in foil