Grouper fillets with spinach, mushroom sauté and shallot confit.
Raw shrimps with pea, carrot and potato dices with a yogurt dressing with a touch of lemon and chives.
Salmon fillet with Capri lemons, stewed onion slices and candied cherry tomatoes.
Venison carpaccio with baby carrots puree and a sprinkle of Parmigiano Reggiano cheese.
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