Wrapped in prosciutto, filled with yellow peppers, sundried tomatoes, tarragon, and Argentine chorizo, served in a creamy garlic and parmesan sauce accompanied by pigeon pea risotto and bacon.

Papadelle pasta served with capers, tomatoes, oregano, anchovies in pomodoro sauce and dried chilies.
Chicken – Salmon – Churrasco – Shrimp

Mixed salad with coconut crusted tuna and sunflower seeds. Basil and mint pesto, roasted potato tomatoes, boiled egg, ripe black olives and green beans.