Cheesy Portabello Mushroom stuffed with Herbs and Goat Cheese
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.
Due Venetian di Mare
Mascarpone Cheese Mousse Mille Foglie
Pan seared swordfish, braised mix lentil, sautéed fennel with asparagus, black kalamata olive and smoked green pepper puree