Starters Cannellini Bean soup drizzled with white truffle oil Antipasto all’Italiana with Parma ham and other cured meats Bresaola with Fresh Rocket and parmesan shavings Linguine with lemon scented Lobster Homemade Ravioli with an Artichoke filling served with brown butter and sage Pennette with Asparagus and Smoked Salmon King Prawn Risotto with a slash of Brandy Roasted red Pepper and Courgette Timbale
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