Starters
BECAUSE IT'S NOT JUST ABOUT THE MAIN COURSE
Beetroot cured gravadlax with potato scones, crème fraîche and hazelnuts
A sharing platter of Italian cheese with chutneys
A
sharing platter of Italian cold cuts and seafood
Prosciutto parcel with mozzarella and balsamic vinegar filling
Aubergine Parmigiana (V)