Vitello Tonnato – Poached veal girello, tuna mayonnaise, rocket, Parmesan Reggiano and garnished with crisp capers, rosemary and sage.
Arrosto di agnello – 18 hour lamb shoulder roasted with rosemary, sage, garlic, tomato and anchovy with potato al forno and red wine jus.
Served with Black garlic sourdough bread and trifolati of tomato, basil and zucchini
Gnocchi Napoli with fresh basil and Parmesan Reggiano.
Hazelnut Torta Caprese with coffee mascarpone and fresh strawberries.
ADD JOHNNO’S WINE MATCH: