Vegetarian

Appetiser

Tartellette with roasted peppers, aioli sauce and cress

Starter

Tomatoes carpaccio, burrata cheese from Puglia and basil

Entrée

Fresh pasta Tagliatelle with slow cooked vegetable sauce

Main course

Wild mushroom risotto, grilled seasonal vegetables and crunchy onions

Dessert

Almond cake with raspberry coulis and vanilla ice cream