Rump of lamb with broad beans, artichokes and potatoes (agnello con fave, carciofi e patato)

Restaurant: The Italian Club Fish
Chef: Maurizio Pellegrini
Front-of-house: Rosaria Crolla
The Gold Kitchen menu:
Rump of lamb with broad beans, artichokes and potatoes (agnello con fave, carciofi e patato)
Fillets of sea bream with seafood and tomato sauce (orata alla pescatora)
Oxtail Picinisco style (coda Di Bue Alla Piciniscana)
Tiramisu di Mamma Cecilia