Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
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 .
Amouse Buche: Smoked duck breast with caramelized apple, mint and berries coulisse
Cheesy Portabello Mushroom
Dish
Pasta,Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji served with Santa Margherita Chianti Classico D.O.C.G ~