Smoked Duck Breast with caramelized apples, mint and berries coulisse
Polenta Crostini with Caramelized Wild Mushroom
Grilled Beef Rib
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 .
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.