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Homemade semolina pasta served with blanched broccoli, garlic, chilli, and a savory anchovy sauce topped with grated bottarga.
A light chicken broth featuring mixed beans, minted potatoes, and a tangy, vibrant green herb dressing with fresh asparagus garnish.
Pan-fried John Dory fillets served with griddled parboiled potatoes and a zesty orange, fennel, and caper salad.
Roasted guinea fowl stuffed with aromatics and served with a fresh, blanched herb and spring green salsa verde.