A simple and sophisticated menu with influences from Italy and France, perfect for a dinner party.
appetizer
Saffron risotto arancini ball filled with mozzarella, served with a fresh tomato and basil salad
main
Pan roasted breast and confit leg of quail, served with a pumpkin puree, mandarin glazed carrots and a quail jus.
dessert
Vanilla panna cotta with a coffee chocolate crumb