Taste Sensations

To choose one for each course:

Canapes

— 3 canapés to discuss with the chef

Starter

— Handmade tortelloni filled with pumpkin and ricotta, peas, and mint veloute (VG)
— Parmigiana di melanzane and pesto sauce (VG/GF)
— Wild mushroom risotto (GF/VG)
— Baby leaf salad, creamy burrata from Puglia, and cashew pesto sauce (VG/GF)

Main Course

— Chicken ballotine, filled with fricassee of aubergine and tomato (GF)
— Beef fillet tagliata with wild rocket and chimichurri sauce, baby potatoes, and caramelized carrot (GF)
— Pan fried young lamb cutlets from Welsh, romesco sauce (GF)
— Salmon fillet (GF)

Dessert

— Vanilla cheesecake, warm blueberry coulis Almond cake with vanilla ice cream (VG/GF)
— Chocolate brownie and ice cream (VG)
— Vanilla panna cotta with raspberry coulis (Vegan/GF)