HORS D’OEUVRES

Crostini with olives, anchovies & orange zest

Robiola with figs

Smoked salami & green zebra tomatoes

PLATED APPETIZER

​​Celery, fennel & apple salad with pecorino & toasted hazelnuts

PLATED DINNER

Spaghetti & meatballs with Parmesan

Braised fennel, leeks &  chestnut mushrooms with lemon, sage & olive oil

DESSERT

Chocolate tart with caramel & sea salt