FOOD
 
STARTERS
 
Homemade Focaccia
 
 
Grilled mozzarella & tomatoes sticks
 
Mini vegan organic Falafel
 
 
Golden truffle risotto balls 
served with yogurt, chives
and tomato concasse
 
Lox club sandwhich 
with cheese, cucumber and radishes
 
FROM THE MARKET TO THE PLATE
 
Hearts of lettuce 
served in a cup of Caesar dressing
 
Grilled artichoke 
with buche cheese
 
Cherry tomato cocktail 
with tahini, pine nuts, basil
and Kalamata olives
 
Golden baby cauliflower 
baked in a stone oven with Parmesan
 
Endive boats
with herbs and seasonal fruit
 
Sirloin salad 
with seasonal fruit
 
Caprese Burrata 
 
DEEP SEA
 
Corvina tartar 
 
 
Corvina Carpaccio
 
 
Cubed Corvina crust 
 
Fish & Chips
 
Salmon stake in miso
 
THE CHICKEN COOP & COWSHED EXTRAVAGANZA
 
Beef tartar with wasabi
 
Classic beef Carpaccio 
with arugula, parmesan and loads of olive oil
 
Seared sirloin strips
with assorted mushrooms
 
Seared rump chunks 
on a bed of arugula and roasted peppers
 
Pulled beef buns
 
Hamburger duo
 
Entrecote cubes 
on a bed of mashed carrot