CHEF’S INSPIRATIONS

BRUSCHETTA
with salsa with pear, broad bean, kohlrabi and gorgonzola

CHILLED BEETROOT SOUP
with egg

grilled octopus
served on Sicilian caponata with homemade bread

SALAD WITH BURRATA
prosciutto crudo, fruits and almonds with mango chilli dressing

PAN-FRIED RED MULLET
served on sugar snap pea puree with a fresh salsa of broad beans, kohlrabi, pear

PENNE PASTA WITH BEETROOT PESTO
served with roasted beetroot, goat cheese and walnuts