PRIMI / FIRST COURSE

with tomato-basil vinaigrette

Thinly sliced tenderloin of beef hammered flat with arrugula, slivers of Grana cheese drizzled with extra virgin olive oil

with petite vegetables & curry-Sauternes sauce

with cucumber coulis, wasabi Tobiko caviar, Hijiki seaweed

crispy polenta with Langoustine tail, portabello mushrooms, and jus d’roti

with Saute’d Prawns, herbs & Laudemio extra virgin olive oil

SALADS

with St. Agur Blue Cheese, walnuts & Granny Smith apple with walnut oil vinaigrette

with field greens, herb sauce & toasted Ciabatta crostini

with garlic croutons & fresh Parmigiano cheese

with baby greens, beet chips, grilled asparagus & Chinese vinaigrette

with arrugula, shaved fennel, orange sections & balsamic-extra virgin olive oil

with field greens, roasted red bell peppers, goatcheese, pinenuts & balsamic-extra virgin olive oil

FROM  OUR  WOOD BURNING OVEN

with sundried tomatoes & mozzarella

with Tomato, Mozzarella, Basil & Goat Cheese

withItalian Bacon, Shallots, Shiitake Mushrooms, tomatoes & mozzarella

PASTA & RISOTTO

with ragu of wild boar sausage, tomato, saffron & arrugula

with fresh roma tomatoes, basil, garlic & goat cheese

with garlic, extra virgin olive oil & parsley, topped with bread crumbs
(Bottarga is cured tuna roe that has been salted & pressed. It is very intense and anchovy like.)

with oxtail-Chianti ragu (rich, earthy, rustic)

with sage butter sauce, shiitake mushrooms & slivers of Parmigiano

with shiitake cream sauce

recommended split)

with fresh thyme

with portabello mushrooms & rosemary

MAIN   COURSES

With “peperonata” (compote of sweet onions, bell peppers & thyme), Cerignola black olives & orange zest-black pepper jus

With citrus ponzu, ginger, snow peas

Cooked in parchment envelope with citrus selections, ginger, extra virgin olive oil & coriander

with roasted fingering potatoes & cipollini onions, 15 year old Balsamic & horseradish infused oil>

With zucchini & eggplant, tomato confit, oil cured black olives & basil pan juices

marinated with basil olive oil. with baby artichokes,sweet garlic, lemon zest & pan juices

with soft polenta, portabello mushrooms & sage-mustard sauce

SIDE ORDERS

DESSERT   COURSE

Molton ganache, raspberries & chocolate sponge wrapped in
crispy fillo dough and a scoop of blackberry sorbet

An Ethereal Italian Custard Flavored With Tahitian Vanilla Bean &
Star Anise With Hazelnut Cookie, Mango & Blackberry Coulis

Bitter Valrhona Chocolate Sorbet, Hazelnut Ice Cream  Crunchy Gianduja Chocolate Triangle

With Vanilla Mascarpone, Hazelnut Fillo Layers & Coffee Sauce

Tangy Lemon Cream Layered With Thin Delicate Cookies, Garnished With Fresh Raspberries

with Cookie Cup & Fruit Coulis
Selection Of Ice Creams = Hazelnut, Vanilla Bean, Caramel, Spice (Cardamom)
Selection Of Sorbets = Blackberry, Strawberry, Pineapple, Coconut