- ANTIPASTI -
Portobello- Baked Portobello  topped with goats cheese and drizzled with balsamic syrup
Scallops- served in a garlic and chilli butter
Carpaccio-pan seared beef fillet served rare, topped with a lemon, mustard, black garlic and parsley dressing

- PASTA -
Risotto funghi-wild mushrooms in a cream, sherry, parmesan sauce
D’Aqua- tiger prawns, rocket, parmesan in chilli & olive oil
Di pollo- chicken, spinach, black garlic in wine & truffle oil sauce

- CARNE -
Pollo limone- chicken wrapped in parmaham served in a limoncello and black  garlic sauce
Vitello Marsala- veal cooked with portobello mushrooms in marsala wine
Filetto- fillet with wild mushroom, mustard and sweet sherry sauce

- PESCE -
Fillet of Cod- wrapped in Parma ham, oven baked and topped with an asparagus and frangelico sauce
Seabass-served with a fresh salsetta of olives, onions, capers, fennel and herbs