Degustation Menu
Antipasti
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Carpaccio con Radicchio appassito e Porcini
Slices of raw fillet of Angus & Venison dressed with extra virgin olive oil & parmesan scales served with sautéed radicchio & Italian porcini mushrooms
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Minestrone con Verdure Fresche V
Traditional soup with fresh grilled seasonal vegetables |
Trionfo di crostacei crudi al Dragoncello
2 oysters with scallop white meat carpaccio & sea urchins, dressed with olive oil & lemon vinaigrette, tarragon & Italian Noras dried chilli sauce with side croutons & anchovy butter |
Primi Piatti
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Ravioli di Stufato allo stracchino di gorgonzola e noci
Fresh home made ravioli stuffed with braised meat in Italian gorgonzola cheese & crushed walnut sauce served with chopped Italian parsley |
Spaghetti con le Vongole
Spaghetti with clams, fresh acid free cherry tomatoes, garlic, Italian Noras chilli, extra virgin olive oil & Italian parsley |
Risotto Nero
Acquerello aged Arborio rice in squid ink with fresh squid tube, organic celery, fresh organic acid free tomato ragout finished completely black |
Secondi
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Anatra in salsa dolce aromatica
Oven baked duck served with rhubarb & plum sauce with seasonal organic greens, grilled organic eggplant & oyster mushrooms |
Filetto di Manzo “Pata Negra”
Angus/Hereford fillet seared & pan tossed with balsamic vinegar reduction served with seasonal greens, roasted potatoes & baby carrots |
Triglie fritte Agli Spinaci
Fresh red mullet softly pan fried in extra virgin olive oil & scallops served with fresh sautéed spinach, fresh fried potatoes & fresh Italian parsley |
Dolci
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Tiramisu
Home made cream with mascarpone cheese and free range eggs on a base of Italian “Savoiardi” sponge biscuits covered with cacao powder |
Torta di Nettarine
Baked cake with chilli & nectarine served with fresh plum & chilli gelato |
Il nostro Gelato
3 flavours of the day served with fresh fruits & chocolate art |
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