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Seasonal assortment of appetizers
Roasted garlic and julienne of tomatoes
Avocado, mesculin greens, soy vinaigrette
Shaved reggiano, melon, nicoise olives
Aromatic vegetables, arugula, dijonaise
Red onion, crispy capers, herb cream cheese, finished with lemon olive oil
Goat cheese crème fresh
Organic citrus dressing
Over butter lettuce with grilled peppers
Blood orange, crispy pancetta with pomegranate dressing
Tiger prawns, fresh tomatoes with creamy lemon dressing
Caramelized beets, heirloom tomatoes, aged balsamic reduction
Basil, garlic, parmiggiano cheese and roasted pine nuts
Artichokes, roma tomatos, calamata olives, basil, tomato sauce
Lemon, broccoletti and aged perorino cheese
Ricotta, fresh spinach, reggiano parmigiano
Manila clams, garlic, tomatoes, Italian parsley and white wine
Calamari, scallops and prawns with a tomato and chili sauce
Chicken, roasted peppers, raisins, almonds, pine nuts and curry
Beef and vegetable ragu, in the style of Bologna
Porcini mushrooms, sundried tomatoes, basil and olive oil
Stuffed with chicken and fresh herbs, with alfredo sauce
Chive lemon oil and capers
Avocado, butter lettuce, pesto aoli, tomato, frizze, spring onion, roast potato, side of baby gherkins and your choice of mixed or ceaser salad
Chardonnay, garlic and sweet butter sauce, basil risotto
Marinated with rosemary, sage, garlic & chili oil
With a grainy mustard sauce
Egg parmesan battered, served with tomato and basil spaghetti
Peppercorn sauce and crispy onions