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.
Ca’del Bosco Carmenero
Lemon crème chiboust with sable crumble and strawberry sauce
Starter
Dish
Pre Dinner Drink: Santa Margherita Brut Valdobiadene DOCG