Quinoa and Artichoke Flan, Pecorino Toscano Fondue, and Crispy Bread Wafer
Vietnamese rolls filled with mixed vegetables and peanuts served with a spicy sauce
Tuscan platter: Coccoli fiorentini, cured prosciutto, Tuscan salami, finocchiona and cave-aged pecorino cheese
Tomato bread soup (Pappa al pomodoro) with buffalo mozzarella bites and fresh basil.
Pakora: Chickpea Flour Fritters with Mixed Vegetables and Spices, Served with Greek Yogurt and Mint Sauce
Creamed cod on crispy polenta, caramelized red onion and parsley emulsion
Zucchini flowers stuffed with ricotta, capers, and lemon
Fennel salad with oranges, Taggiasca olives, and Greek feta
Vegan PadThai: rice noodles with pak choi , peanuts and tamari sauce
Homemade gnocchetti with rocket (arugula) pesto, pine nuts, and almonds
PadThai prawns: rice noodles with pak choi peanuts, tamari sauce and prawns
White lasagna with asparagus and sausage.
Carnaroli risotto with zucchini, zucchini flowers, and saffron
Fresh spaghetti with seafood
Pappardelle with wild boar ragù
Orecchiette “alla Norma” with eggplant, tomato sauce, salted ricotta flakes, and basil
Veggie burger with marinated cabbage, melted cheese, caramelized red onion, wholegrain mustard, sweet potato chips, and sriracha sauce
Sliced Scottona beef with chimichurri sauce, rocket, parmesan shavings, and roasted potatoes
Green Curry Chicken with Coconut Milk, Spices, Ginger, Bean Sprouts and Mixed Vegetables, Served with Basmati Rice
Quinoa and zucchini fritters, cabbage salad, and tzatziki sauce
Quinoa vegan medallion whit broccoli, lentils and cauliflower served with cabbage salad, vegan soy mayo, guacamole and roasted potatoes
Fried fish with chips and homemade tartar sauce
