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.
Ox tongue timbale with gherkin, roasted cherry tomato, sour parsley pesto and balsamic reduction
Dish
Santa Margherita Pinot Grigio Valdadige D.O.C.
Main: Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction