Main: Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction
Lamb Rib
Parsley crusted Australian Beef Tenderloin
Berries semifreddo with caramelized fruits, sable and mango sauce
Starter
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 .