First course
Endive hearts & tomatoes
with Hameiri Cheese and black olive oil
Artichoke Heads
with rocket leaves, olive oil & Parmigiano Reggiano
Salad of Green Leaves & endive hearts
with a mustard vinaigrette & aged Parmesan
Black cabbage & soft cheese Ravioli
with salty butter
Jumbo Asparagus
with a fresh porcini cream & breadcrumbs sautéed in butter
Main course
Couscous
with chickpeas, market vegetables and spices from the Maghreb
Egg-Yolk Spaghetti
with roasted tomatoes, Kalamata olives & basil leaves
Potato and Ricotta Gnocchi
with oyster mushrooms & Parmigiano Reggiano