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 .
Berries semifreddo with caramelized fruits, sable and mango sauce
Chocolate Lava Cake with Walnut Ice Cream
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.
Salt Crusted Whole Sea Bass with Steamed Fennel and Potatoes in Lemon Butter Sauce