Roasted stuffed chicken roulade with spinach, thyme infused pumpkin mashed, orange glazed baby carrot, wild mushroom and cranberry sauce
Santa Margherita wines
Smoked Duck Breast with caramelized apples, mint and berries coulisse
Parsley crusted Australian Beef Tenderloin
Villa Danielli
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.