King Prawn in Kataifi pastry or Ricotta cheese ball in Kataifi pastry
Uovo al tartufo Fried eggs with black truffe shavings, Himalayan pink salt and fresh thyme. Filetti di Baccala’ Deep fried cod fillets in batter served with lemon. Bruschetta ai moscardini Baby octopus cooked in a lightly spiced pomodoro sauce with garlic and basil and served on top of bruschetta bread. Polpette al vino bianco Pan fried meatballs with garlic, parmesan, parsley, olive oil and white wine served with bread.
Raspberry and Hendrick’s gin Or Lemon
Ravioli con pere Home-made ravioli filled with 4 cheeses cooked in a creamy sauce with pear and toasted pine nuts, and a sprinkle of cinnamon. Tagliatelle in crosta di melanzane Tagliatelle cooked in a pomodoro sauce then rolled in thinly sliced aubergine and topped with mozzarella cheese. Coda di Rospo Pan fried monkfish served in a creamy tomato sauce with prawns, served with sautéed potatoes. Tagliata di Manzo Sliced fillet steak served on a bed of rocket salad, pan fried mushrooms and parmesan cheese.
Profiterol Balls of choux pastry filled with crema Chantilly and covered in chocolate Torta di pere A short crust pastry based cake filled with crema pasticcera, chocolate, pears and cinnamon. Caprese G.F. Dark chocolate cake with almonds and chocolate sauce.