AMUSE-BOUCHE

chilled cucumber soup

SEARED FOIE GRAS

with apricot chutney, pistachio crumble and verbena foam

RAVIOLI

filled with veal confit and roasted bone marrow, served with veal jus, black truffle
and Parmigiano Reggiano

WILD SEA BASS

with Ratte potatoes, baby zucchini, Taggiasca olives and sauce vierge

CHEESE SELECTION