Cheesy Portabello Mushroom stuffed with Herbs and Goat Cheese
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.
Smoked duck breast with caramelized apple, mint and berries coulisse
Mains, Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus served with Ca’del Bosco Carmenero