Main: Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree
Smoked Duck Breast with caramelized apples, mint and berries coulisse
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 .
Lamb Rib
Mascarpone and spinach ravioli, marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam