Cardoncello, shitake, shimeje and champignons sauteed over spinach polenta, toasted almond cream and tomato sofrito.
With coalho cheese and sweet tomatoes served with tangerine and chilli dip (6 unts.)
Beetroot Salad with feta cheese and a mix of organic leaves, caramelized massala almonds, olive and balsamic vinegar sauce
with eggplant, chestnut, apricot, lemon zest and mint (6 unts.)
with toasted watercress, feta chesse fondant and roasted almonds
