Smoked duck breast with caramelized apple, mint and berries coulisse
Salt Crusted Whole Sea Bass with Steamed Fennel and Potatoes in Lemon Butter Sauce
Pasta: Squid ink agnaloti stuffed with cream cod in parmesan sauce and crispy shimeji pair with
Antipasto, Button mushroom crusted with mascarpone and goat cheese served with rocket salad and herbs oil served with Santa Margherita Pinot Grigio D.O.C .