Lemon crème chiboust with sable crumble and strawberry sauce
Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction
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 .
Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction