crispy fried calamari and green zucchini with a spicy tomato dipping sauce.
tricolore salad of arugola, radicchio and endive with grana padano and balsamic dressing.
penne with smoked duck breast, wild mushrooms in tomato cream sauce.
pan seared scallops with fennel, asparagus, grapes, roasted shallots and fresh blood orange salad
balsamic marinated loin of lamb, grilled and served with a pear, gorgonzola souffle
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