To choose one for each course: Canapes— 3 canapés to discuss with the chefStarter— Handmade tortelloni filled with pumpkin and ricotta, peas, and mint veloute (VG) — Parmigiana di melanzane and pesto sauce (VG/GF) — Wild mushroom risotto (GF/VG) — Baby leaf salad, creamy burrata from Puglia, and cashew pesto sauce (VG/GF)Main Course— Chicken ballotine, filled with fricassee of aubergine and tomato (GF) — Beef fillet tagliata with wild rocket and chimichurri sauce, baby potatoes, and caramelized carrot (GF) — Pan fried young lamb cutlets from Welsh, romesco sauce (GF) — Salmon fillet (GF)Dessert— Vanilla cheesecake, warm blueberry coulis Almond cake with vanilla ice cream (VG/GF) — Chocolate brownie and ice cream (VG) — Vanilla panna cotta with raspberry coulis (Vegan/GF)