INVOLTINI DI POLLO: Pan Seared Chicken Breast Rolled with Spinach and Provolone Served on a Bed of Marinara sauce

Crostini Misti: Toasted Rosemary Focaccia Bread Topped with Salmon and Mascarpone, and Fava Bean Truffle Pate

Burrata Al Tartufo: Toasted bread topped with warm burrata cheese and truffle cream

Linguine Alle Vongole: Linguine pasta served with fresh manila clams and cherry tomatoes in a white wine sauce with a touch of chilli flakes