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.
Roasted stuffed chicken roulade with spinach, thyme infused pumpkin mashed, orange glazed baby carrot, wild mushroom and cranberry sauce
Mains, Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus served with Ca’del Bosco Carmenero
Main: Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction