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Sole in a Bag with Courgettes, Black Olives and Wet Polenta
Steamed sole fillets prepared in parchment parcels with Mediterranean vegetables, served alongside a creamy, herb-infused wet polenta.
Gnocchi with 'Nduja, Garlic and Courgette
Handmade potato gnocchi pan-fried with spicy 'nduja sausage, garlic, and courgettes, finished with fresh basil and Parmesan cheese.
Lobster Tortellini with Fennel Sauce
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Sea Bass with Mussels and Saffron Cream Sauce
Crispy sea bass fillets served with a luxurious saffron cream sauce, fresh mussels, courgettes, tomatoes, samphire, and sea aster.
Veal Cutlet Marinated in Barley Miso, Ginger and Yuzu with Burnt Chili Cucumber Pickle
Veal cutlets marinated for 24 hours in miso and yuzu, griddled and roasted, served with a charred chili courgette pickle.
Marinated Vegetables
Cubed butternut, sweet potatoes, pumpkin, courgettes, and aubergine are marinated in a zesty ginger-soy balsamic dressing and then griddled.
Stuffed Vegetables
Mediterranean-style vegetables hollowed and stuffed with a savory herbed rice mixture, then baked until tender and flavorful.