Anzani’s Antipasto (For Sharing)

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

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

raspberry jelly, organic leaves with homemade crackers

salad tomato, basil, bufala di mozzarella, arugula – pesto oil and balsamic jelly

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

marinated in apple vinaigrette on kale couscous pillow