Mascarpone and spinach ravioli, marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
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