Baked ricotta, fontina, Parmesan and Gorgonzola scented with rosemary, drizzled with balsamic reduction and toasted walnuts, served with sourdough crostini and strawberries

Seasonal courgettes and black olive caviar, asparagus, rocca and raspber. y vinaigrette

Roasted herb marinated butternutsquash, confit cherry tomatoes, rocca, garnished with toasted pine nuts, pomegranate seeds, feta cheese and drizzled with honey balsamic reduction Dolce

Flourless chocolate cake topped with Bavarian cream quenelles nested in a raspberry Vairhona chocolate sphere, served with red fruits and hot chocolate sauce

Tiramisu cream, strawberries and red fruits, strawberry coulis, Italian sponge cake (pan di spanga) scented at the table with rose water

Chocolate amaretti biscuit, vanilla ice cream covered with a desk of Vairhona milk chocolate embellished with gold leaf, served with a shot of Roastado espresso

Fresh pomegranate and cranberry juice, rosemary, non-alcoholic chamPagne

Floral tea blend of bergamot flower, lavender, rose, anise hyssop and chamomile, homemade hibiscus syrup, orange juice, fresh mint leaves

The perfect balance of Roastado espresso, milk and smooth foam dusted with Valentino" in coco and embellished with gold leaf