2010 03 25 - Senso Ristorante @ Club Street

Traditional Beef ‘Carpaccio’ with mixed Salad and shaved Parmesan Cheese

Carpaccio di mazo con insalata mista e parmiggiano

Fresh Italian Burrata with buffalo heart tomatoes and two color pesto

Tender veal sirloin steak with green asparagus and mashed potato

Homemade Squid Ink Taglierini Pasta with Prawn Ragout

Taglierini al nero di seppia fatte in casa con ragout di gamberi

Vanilla Crème Brûlée with fresh Strawberries

Crème brule’ alla vanilia con fragole fresche

Homemade chocolate parfait with rhubarb and raspberry