Main Courses Anna’s Fillet of Beef with Rosemary and Sage Roast Rack of Lamb with a Herb and Parmesan Crust Fillet of Pork with a sun blushed tomatoes, sage and sultana filling Veal escallops with Lemon and Parsley Spezzatino of Venison with Chestnuts, Orange and Rosemary Sea Bass al Cartoccio with Black Olives, Cherry Tomatoes, Onions and fresh Herbs Monkfish parcels wrapped with Roasted Peppers served with a sweet pepper sauce Lightly Seared scallops served on a Vegetable Confetti Parmigiana di Melanzane
Roasted New Potatoes with Garlic and Rosemary Spring Peas with Pancetta Gratin Cherry Tomatoes Sautéed Spinach with Parmesan and Pine Kernels Caramelized Pepper and Onion Peperonata
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