The four-course dinner begins with lightly smoked scallop with poached apples, celery, bell papper puree and rucola as sides, followed by creamy butternut squash topped with grilled focaccia. For the main course, choose between tender grilled pork saltimbocca or slow-poached Norwegian salmon. Camembert and blueberry puff with assorted berry compote will be served for dessert. The dinner also includes a glass of Prosecco 7, a teddy bear and box of chocolates.
|Event phone:||03 2148 0688|