Appetizer: Insalata Argula with Blood Orange, Shaved Fennel, Torn Basil, Capricho de cabra with fresh homemade Lemon Vinaigrette
Entrée: Fresh handmade pasta with Marinated Shrimp, White Wine, Butter, Spinach and Roasted Garlic Sauce
Dessert: Polenta Budino with Fruit Marmellato