A rich Belgian chocolate cake paired with espresso sorbet.
Oven Baked Robiola Three Milk Cheese with Veal Juice Scent of Honey and Thyme
Homemade Pumpkin Casoncelli with Taleggio Cheese Fondue and Walnuts
Buffalo Ricotta Cheese Souffle with Caramelised Figs and Parmesan Cream Cheese
Hot Sea Bass Carpaccio with Fresh Herbs and Borttaga
Atlantic cod on barley risotto, Piquillo peppers and Vadouvan emulsion