Anzani’s Antipasto (For Sharing)

raspberry jelly, organic leaves with homemade crackers

lobster tail on fresh garden vegetables chiffonade, served with spicy tomato gazpacho and puff pastry

char- grilled octopus, slipper lobster, marinated Atlantic salmon, crispy squid rings, oven baked mackarel

zucchini, carrots, beetroot spaghetti, spinach , feta cheese & red wine vinaigrette

mixed garden leaves, crispy prosciutto and spicy almonds on raspberry vinaigrette

soft goat cheese with baby sprouts and black truffle on grilled asparagus