Gourmet Dinner
Appetizer 1: Mini boconcini with cherry tomatoes, fresh basil leaves, drizzled with Tsunian olive oil & balsalmic vinegar.
Appetizer 2: Fresh mussels in a white wine, shallot, cherry tomatoes, garlic, herb (thyme, parsley basil) sauce, served with toasted baguette.
Main course: Balsamic, parmaesan, oyster mushroom, arugula salad. • Butternut squash ravioli, in sage, butter, shitake mushroom, alfredo sauce, drizzled with olive oil. • Grilled New york steak with red wine and shallot reduction.
Dessert: Organic strawberries, dripped in belgium bernard caulebaut chocolate.