MENU march 2019

5 courses menu

COMPLIMENTARY ITALIAN PROSECCO & CANAPES

(Half Hour before Dinner Commences)

 

FISH APPETIZER

Pan fried Japanese Scallop, Jerusalem Artichoke, Artichoke salad and Amarelli liquorice

APPETIZER

Tropea Onion Parmigiana, Stracciatella cheese from Andria and Basil Oil

PASTA

Home Made Passatelli, Boston Lobster ragout, Tarragon and Shellfish stock

MAIN CORSE

French spring Chicken Spinach cream, grilled Porcini mushrooms and Foie gras sauce

DESSERT

Hot Chocolate and Banana Cake with Almond milk and CARAMELISE Kumquat

$880 PER PERSON (+10% SERVICE CHARGE)

Please advise us for any dietary requirements, or any special requests with the Menu.