Salted cheesecake with philadelphia cheese,chives, smoked salmon and caviar;

Small Antipasto and Aperol Spritz;

Crab meat and avocado in Marie Rose sauce;

Fried rice ball stuffed with bolonnaise and peas and parmesan cream;

Bruschetta with wild mushrooms (V).

Linguine with pistachio pesto, swordfish and shrimp, dried tomato fillets on top;

Risotto wild mushrooms and truffle cream;

Ribeye and king prawns surf and turf with pinot grigio sauce;

Seabass wrapped with striky bacon wild mushrooms and porcini sauce;

Turkey roll stuffed with Italian sausage and chestnuts,wrapped with parma ham.

Bruschetta Romana with cherry tomato, basil, garlic, olive oil and parmesan cheese grated;

Arancine with buffalo mozzarella, spinach and ham served with Gorgonzola cheese cream;

Fried Halloumi served with sweet chilli sauce.;

Calamari Fritti served with garlic and mayo;

Homemade chicken liver pate, served with caramelised onion and toasted bread.

Lasagna;

Gnocchi with porcini mushrooms, pancetta,
gorgonzola and truffle oil cream;

Vegan Lasagna;

Seabass with capers, garlic, parsley in white wine lemon sauce.;

Turkey roll stuffed with sausage and chestnuts, wrapped with bacon.