Oven roasted Australian beef Striploin with Gnuddi, soffritto in beef jus, parmesan shaved and extra virgin olive oil
Eggplant Parmigiana
Mascarpone and spinach ravioli, marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
Green Pea Risotto
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 .
Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction