Mains, Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus served with Ca’del Bosco Carmenero
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.
Green Pea Risotto
Pasta: Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji pair with