ENTREES
AED
Freshly prepared soup of the day served with herb croutons
35
Crisp garden salad with marinated feta cheese, roasted vegetables and classic Italian dressing (V)
43
Pan-fried goose liver with caramelized cinnamon apple stew, flambéed with cointreau and cognac (A)
76
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55
Grilled prawns on coconut rice cake and spicy mango salsa
69
Braised artichoke with wild mushroom and truffle in capsicum sauce
69
Seared Boston king scallops in butternut foam, drizzled with burnt butter and pine nut sauce (N) (A)
76
Napoleon style buffalo mozzarella and tomato salad with a basil pesto (V)
65
Braised oxtail gnocchi with morel mushrooms (A)
69
Tuna ravioli filled with sea oysters accompanied with smoked eel and wasabi
85
VEGETARIAN Baked eggplant parmesan with tomato sauce (V)
65
Risottos (Porcini and pecorino) (V) (Asparagus and truffle) (V)
95
A truffle, spinach and ricotta cannelloni, baked in a nutmeg béchamel sauce finished with gratinated pecorino (N)
95
-All prices inclusive of 10% municipality fees-
V = suitable for vegetarians
A = contains alcohol
N = contains nuts