Entrees

Radish rolls with Roman Caciotta cheese and pork cheek on tomato fondue

Courgette flowers filled with green gratinated ricotta Stewed Belgian endive with pinenuts and rasins

Jerusalem artichoke flan on seasonal mushroom cream

Aubergine rolls filled with cheese and smoked Italian cheek bone bacon on tomato pesto

Marinated duck breast, braised and spiced with apple chutney

Fennel and Orange salad with Capers, olives and dill

Steamed codfish salad with mint, vegetable crudités and croutons

Pasta

Cannelloni filled with artichoke and smoked provola cheese on Sorrento walnuts

Homemade green pasta stripes with Norcia sausage, wild mushroom and Pecorino cheese

Homemade pasta filled with sweet sausage from Forenza, Trevisian radicchio and dried ricotta

Large tube pasta with Neapolitan meat stew and speciality buffalo ricotta cream

Home made pasta bites with duck ragout and pistachio

Home made Ravioli filled with ricotta in butter, sage and cured bacon

Fish

Pan-fried Sea Bass with pistachio, spring onions with sautéed Baby Squid in tomato and oregano Sauce

King Prawns in Kataifi on a potato and orange puree, finished with thyme

Sesame crusted salmon on Celeriac cream and stewed fennel

Meat

Pork tenderloin wrapped with smoked cheekbone and Amarena cherry

Oven roasted Rabbit filled with capers, black olives and oregano served on crispy bread and sautéed bell peppers

Danish beef sirloin wrapped in foil with gorgonzola cheese, oven finished ,served with butter baby spinach

Desserts

Mandarin and mint sorbet with Grand Marnier and shaved chocolate

Yoghurt foam with Bombay Sapphire Gin and Sicilian orange

Badata (latin sweet potato) Gnocchi in kiwi soup and crisps

Wild berry cheesecake with lemon curd and berry coulis

Carrot cake with ricotta cheese and pink meringue

Fried sweet dough served with warm chocolate sauce

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