Warm Chocolate Pudding with Marinated Fruits and Chili Lemon Granita
Green Pea Risotto
Antipasto: Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil
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.
Mains, Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus served with Ca’del Bosco Carmenero
Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction