First course…

Salad with Sun-dried Tomatoes, Feta Cheese and Walnuts

Caserecce with Genovese Pesto

Sliced Aubergine with Cane Honey and Salmorejo

 

Main course…

Veal Round with Mashed Potatoes

Sea Bass Bilbao-style with Vegetables

Teriyaki Chicken served with Fried Rice

 

For dessert…

Homemade Sabayon with Red Berries

Apple Tart with Toffee

Fruit