hosted by The Backdoor Kitchen
Complimentary glass of Prosecco
Pan seared scallops wrapped in Lardo, spinach and garlic sauce, pickled cucumbers, ginger flavoured squid ink sauce, watercress.
Ribollita (Borlotti, Cannellini beans, Cavolo nero, carrot, celery, onion) veloute' served in bread bowl with charred squid and rosemary olive oil.
Smoked mackerel fillets, served with beetroot, horseradish cream, sweet potato puree and seaweed with sesame seeds
"A midnight summer lamb" Lamb fillet wrapped in sushi nori, sautéed girolle, stuffed artichoke, clams, Salsa verde, radishes and Oleroso cherry sauce.