Amuse Bouche
Courgette Cannelloni
stuffed with Ricotta, Basil and Pine Nuts
Starter
Gnocchi
with Tomato Fondue Parmesan and Rocket Salad
Second Course
Homemade Tagiatelle
with Wild Mushroom Cream Sauce
Main Course
Surf and Turf Beef Fillet
with Seared Prawn and Sweet Potato Agnolotti
or
Chicken Ballotine in Parma Ham
with Mushroom and Spinach
Dessert
Chocolate Lava Cake
with Mascarpone Cream and Raspberry Coulis
