fried burratina set on mango chutney with asparagus, Gozitan honey, and toasted crostini pan-seared scallops on porcini-infused barley, topped with wild boar guanciale and crispy parmesan pan-roasted duck breast glazed in local honey with figs, orange, and roasted almond, accompanied by a duck leg croquette pan-seared fresh milk-fed veal ribeye with coffee and spice crust and thyme jus
Erik Travels 