Cardoncello, shitake, shimeje and champignons sauteed over spinach polenta, toasted almond cream and tomato sofrito.
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