Mascarpone and spinach ravioli, marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
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.
La Grola
Main: Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus
Amouse Buche: Smoked duck breast with caramelized apple, mint and berries coulisse