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| SPINACH AND RICOTTA FILO PARCEL - with a Tomato and Basil Sauce | |
| HERB AND SUN-BLUSHED TOMATO POLENTA - topped with Goat’s Cheese and Roasted Vegetables | |
| ARTICHOKE AND ASPARAGUS TART - with a Tomato Salsa | |
| WILD MUSHROOM RISOTTO - with Grated Parmesan and Truffle Oil | |
| CANNELLONI WITH A WALNUT AND BLUE CHEESE SAUCE | |
| CONCHIGLIE PASTA WITH ARRABBIATA SAUCE | |
| CRISPY RISOTTO CAKE GLAZED WITH GORGONZOLA - with a Saffron and Chive Sauce | |
| ASPARAGUS SPEARS AND SUN-BLUSHED TOMATOES - wrapped in Filo Pastry with a Tarragon Sauce |
