Thinly sliced air dried wild boar served with a plum chutney, ricotta with a walnut mousse.
Fresh oysters topped and flash gratinated with wilted spinach and hollandaise.
Traditional veal tonnato served with fresh green asparagus
Aubergine cannelloni stuffed with bulgar wheat, oven baked in a napolitana sauce.
Baby spinach gnocchi stuffed with ricotta, almond and red pepper pesto, tossed in a burnt butter and sage sauce.
Italian Cannoli filled with sweet ricotta, candied orange and chocolate bits.
Layers of almond meringue with ice cherries and creme anglaise drizzled with granadilla sauce.