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SOLE WITH COASTAL GREEN SAUCE
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SHAVED FENNEL, TOASTED ALMOND & GREEN OLIVE SALAD WITH CUMIN DRESSING
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COCONUT RASPBERRY- RIPPLE PARFAIT WITH MACERATED STRAWBERRIES
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TEENY-WEENY CREAMY FISH SAMMIES
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CACIO E PEPE SUPPLÌ (ROMAN-STYLE ARANCINI) WITH ROASTED ONION KETCHUP
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FIERY BAGNA CAUDA
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QUESADILLAS WITH CARROT HUMMUS & CHARRED CORN & BLACK BEAN SALAD
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TUNA & BEAN SALAD WITH BLACK OLIVE & FETA BARBECUE BREAD
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SALT-BAKED BEET & ANCHOVY MAYO ‘VITELLO TONNATO’
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HALOUMI BAKED IN VINE LEAVES WITH TOMATO SALAD
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