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 .
Mascarpone and spinach ravioli sided with 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 pair with