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.
Mascarpone and spinach ravioli, marinated Mediterranean vegetables, sage butter top with foie gras terrine and green pea foam
Pasta,Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji served with Santa Margherita Chianti Classico D.O.C.G ~