Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus
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