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Steamed sole fillets prepared in parchment parcels with Mediterranean vegetables, served alongside a creamy, herb-infused wet polenta.
Handmade potato gnocchi pan-fried with spicy 'nduja sausage, garlic, and courgettes, finished with fresh basil and Parmesan cheese.
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Crispy sea bass fillets served with a luxurious saffron cream sauce, fresh mussels, courgettes, tomatoes, samphire, and sea aster.
Veal cutlets marinated for 24 hours in miso and yuzu, griddled and roasted, served with a charred chili courgette pickle.
Cubed butternut, sweet potatoes, pumpkin, courgettes, and aubergine are marinated in a zesty ginger-soy balsamic dressing and then griddled.
Mediterranean-style vegetables hollowed and stuffed with a savory herbed rice mixture, then baked until tender and flavorful.