Pistachio-crusted Lamb Rack stuffed with foei gras, extra virgin olive oil mash potatoes, white asparagus and rustic mashed honey lamb jus @ Villa Danieli
Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction
Warm Chocolate Pudding With The Marinated Fruits And Chili Lemon Granite
Eggplant Parmigiana
Cheesy portabello mushroom
Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.