Anzani’s Selection of Mezze – Appetizer Samplers

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

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

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

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

marinated in apple vinaigrette on kale couscous pillow

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