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PENNE ARRABBIATA

PENNE ARRABBIATA

Neapolitan sauce with chilli, garlic and parsley

COZZE DELLO CHEF

Sauteed fresh mussels in white wine sauce with garlic chilli and double cream topped with coriander and parmesan cheese, served with crusty bread

FEGATO ALLA VENEZIANA

Pan-fried calf liver with butter, extra virgin olive oil and caramelised onion,served with garlic sauteed spinach

HALIBUT

Pan-fried Halibut fillet, topped with grilled Argentinian prawn, served on a bed of saffron and cauliflower and served with boiled potatoes and green beans

PANNA COTTA

Traditional italian panna cotta topped with raspberry coulis

CREME BRULE

Sweet dessert made of a smooth thick custard cream covered with a hard top of caramelised sugar