FILETTO DI IPPOGLOSSO Pan seared loin of Halibut with watercress and asparagus in a light hollandaise sauce
MEDAGLIONI DI FILETTO Prime medallions of Fillet Steak served with a trio of pepe sauce
RAVIOLI (V) Large Ravioli parcels filled with aubergine and scamorza cheese served in a wild mushroom sauce
VITELLO SALTIMBOCCA Thin veal cutlet topped with prosciutto and sage in a white wine sauce *All above appropriate main dishes served with roasted potatoes and seasonal vegetables*
ON ARRIVAL ~ 8.30PM Assorted CanapĂŠs & Italian appetizers
PROFITEROLES AL CIOCCOLATO Profiteroles filled with whipped cream and covered with milk chocolate
CREMA AI PORCINI E TRUFFLE Cream of Porcini (wild mushroom) Soup drizzled with white truffle oil
GAMBERONI E MELONE Medley of fresh jumbo prawns, seasonal melon balls served on a bed of crispy cos lettuce with a tangy rose marie sauce
ANTIPASTI ITALIANO A platter of Italian cold meats, roasted vegetables, cheeses and chefs own creations of appetizers
SALMONE PATE A luxury smoked salmon pate served with homemade Italian bread
TIRAMISU Layers of sponge infused with coffee and amaretto with a rich mascarpone filling, and topped with grated chocolate.
PANNA COTTA Banana and coffee panna cotta topped with a caramel sauce
ASSORTIMENTO DI FORMAGGI A platter of locally sourced cheeses served with fig chutney & Italian crackers