The Menu

Condé Nast House & Garden - - APERITIFS -

Roast fil­let with a mus­tard se­lec­tion Roasted gam­mon


Cheese boards with bread­sticks, pre­serves and a bread se­lec­tion Arancini Red pep­pers filled with ri­cotta, gar­lic and chilli and with an­chovy, toma­toes and olives

Rocket, Parme­san and pine nut salad Spinach spanako­pita Pasta fresca, with raw cubed tomato, Ital­ian rocket, Parme­san, chilli tossed in olive oil, onions and gar­lic

Mush­room and truf­fle oil spanako­pita Bur­rata with figs and pesto sauce Cap­rese salad plat­ter Fresh green as­para­gus with shav­ings of Parme­san Bagna càuda with fresh, raw veg­eta­bles

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