Anzani’s Antipasto (For Sharing)

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

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

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

blanched tomato salad, olive, cucumber with shaves parmesan cheese, extra virgin olive oil and balsamic reduction

pickled cucumber, dates couscous, roasted herb tomatoes

marinated in apple vinaigrette on kale couscous pillow