Mascarpone and spinach ravioli, marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
Pasta: Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji pair with
Antipasto, Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil served with Santa Margherita Pinot Grigio D.O.C .
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree