Mascarpone and spinach ravioli, marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
La Grola
Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction
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 .