Anzani’s Antipasto (For Sharing)

served from the tray at your table

raspberry jelly, organic leaves with homemade crackers

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

brushed with seven spices, extra virgin olive oil and aged parmesan cheese

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

beetroot puree, capers, red radish, salad bouquet in lemon dressing