Prawns, scallops, black mussels and squid, tossed in a white wine, ripe cherry tomato, fresh basil and butter.
BUTTERFISH PARMA STYLE
Succulent butterfish fillets wrapped with prosciutto di Parma to enhance flavors. And baked in the oven till just right. Served with orange, mint and butter sauce with asparagus. We suggest saffron basmati rice and steamed vegetables but the choice is yours.
CORN-FED BABY CHICKEN
Marinated with extra virgin olive oil, citrus and rosemary. Served with quinoa with goji berry and mint.