Italian Menu

Served Family Style Sharing Platters

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Choose 1 starters, 1 first course, 1 main, 1 dessert

1 to 4 pax: flat fee 1700

5 to 20 pax: 375 per person

20 and above: 350 per person

 

Choose 2 starters, 2 first course, 1 main, 1 dessert

1 to 4 pax: flat fee 2000

5 to 20 pax: 450 per person

20 and above: 400 per person

 

Choose 3 starters, 3 first course, 2 main, 2 dessert

Brunch Style

1 to 4 pax: N/A

5 to 20 pax: 500 per person

20 and above: 450 per person

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Appertifo

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• Provencal vegetable mousse tarts

• herb and lemon poached artichoke bruschetta with

• Crostini with roasted red pepper, olive tapenade, smoked rosemary

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  Tomato Bruschetta with smoked olive oil and fresh basil

• Pesto zucchini pizzette

 

Antipasto

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• Pulpo e Patata (grilled octopus and paprika Spanish style potatoes)

• Authentic baby Burratta, figs, arugula,  heirloom tomatoes with Garlic Crostini and Balsamic reduction

• Mediterranean Pasta Salad, Tricolour bell peppers, kalamata olives, feta, bow tie pasta (cold)

• Caprese with balsamic reduction and basil oil and Gold Leaf

• Grilled sweet paprika and citrus octopus tapas with sliced radish, sweet pickled onion, and fried potato rounds

• Blue Cheese, Pear and Walnut Salad: Candied walnuts, blue cheese, pears and bell peppers served on a bed of romaine and baby mixed greens tossed with champagne vinaigrette

• Authentic Burratta to share with Garlic Crostini and Balsamic reduction

• Zuppa Tuscana

• Caesar Salad

• Caprese salad with pesto and Basil Oil

 

Primo

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• Spinach Ravioli with white wine garlic light cream sauce

• Penne Arrabiatta

• Traditional Lasagna

• Truffle and pea risotto

• Zucchini Bolognese with shaved Parmesan and fresh basil

• Gnocchi with Butternut Squash cream sauce

• Gnocchi with cannellini beans, spinach and tomatoes

• Pesto Penne with Walnuts

• Pasta Alla Boscaiola (Creamy Chicken, mushroom, garlic, and herb pasta)

• Shrimp Scampi Linguini

• Vongole

• Mozzarella Ravioli with Butternut Squash cream sauce 

• Eggplant Bolognese with shaved Parmesan and fresh basil

• Eggplant Lasagna

• Traditional Lasagna

• Truffle and mushroom gnocchi

• Trofie Pesto Traditional

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Segundi

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• Twice stuffed roasted peppers with chickpea and sweet potato

•   Stuffed Courgette with ricotta citrus filling  

• Vegetarian peppers cacciatore served over rice pilaf

• Roasted squash with chili and sage

• Pan seared scallops, potato celeric puree, fried onions, walnut pesto

• Slow cooked braised Lamb Shank in red wine sugo with potato puree

• Slow cooked braised Lamb Shank with Garlic creamy mashed potatoes

• Tuscan Chicken with mixed vegetables

• Slow cooked braised Lamb Shank with rice pilaf

• Braised parmesan herb crusted Eggplant steaks with Garlic roasted wild baby potatoes

• Grilled Stuffed Courgette with ricotta citrus filling

• Chicken Cacciatore slow stewed with bell peppers and onions served with Roasted Rosemary Potatoes

• Slow cooked braised Italian beef roast in rosemary tomato sugo with roasted root vegetables

• Veal Milanese with Lemon Butter and Capers, garlic asparagus

• Ribeye Steak, garlic butter asparagus, new potatoes

• Butter and provincial herb-basted Tenderloin, baby carrots and squash

• Braised parmesan herb crusted Lamb rack with Garlic roasted wild baby potatoes

• Mozzarella and Pesto stuffed Chicken breasts

• Mediterranean Seabass with olive and tomato sauce 

• Poached Seabream with fennel and lemon

• Chicken and peppers cacciatore served over rice pilaf

• Pulpo e Patata (Paprika citrus Grilled Octopus with roasted red Peppers and potato topped with Parsley)

 

Dolci

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• Tiramisu (non-alcoholic) 

• Cannoli Siciliano

• Creme Caramel, caramelized peach with Apricot mint Compote

• Cinnamon lime zested Arroz con Leche

• Honey Pistachio Baked Pears

• Poached pears and hand whipped blackberry cream 

• Pumpkin tart with fresh whipped cream

• Affogato with candied lemon zest