Lobster fritters are served with a saffron aioli. (Jo Maxwell Stougaard / For The Times)
Pork lovers will most certainly want to start with the porchetta piadini. (Jo Maxwell Stougaard / For The Times)
The Ferrari with tequila, cointreau, blood orange, jalapeno. (Jo Maxwell Stougaard / For The Times)
Try the grilled cauliflower with marcona almonds and lemon zest. (Jo Maxwell Stougaard / For The Times)
