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.
Santa Margherita wines
Crispy skinned salmon with spinach, chickpea, glazed Belgium endive and orange reduction
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree