Baked Tagliatelle with Capsicums, Red Onions, Mushrooms in Alfredo and Herbs Sauce
Mascarpone and spinach ravioli sided with marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
Santa Margherita wines
Lamb Rib
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.
Hommade Smokey Rosemary Salmon with Orange Cinnamon Drizzle