• Capesante al Lampone
    • Pan fried scallops with thyme lemon tuille, fresh raspberries and raspberry vinaigrette

  • Carpaccio ai Funghi
    • Fillet carpaccio with wild rocket, sliced mushrooms, parmesan shavings and and wild truffle mayonnaise

  • Tortino all’ Albicocca
    • Apricot and goats cheese mousse tartlet, finished with a honey dressing and almond shavings

  • Insalata d’anatra
    • Teriyaki duck breast on a bed of orange, fennel, and spring onion


  • Filleto Capo d’anno
    • Fillet Rossini with fois gras, madeira sauce and toasted brioche

  • Cervo al Cioccolato
    • Pan fried venison with roasted baby vegetables, red wine and dark chocolate sauce, and thyme potato fondant

  • Merluzzo e Mais
    • Pan fried cod loin with sweetcorn velouté, charred baby corn, chorizo, clams and spring onions

  • Strudel Rosso (v)
    • Roasted beetroot, black pepper and feta strudel, served with our shallot gravy


  • Trio Lucianos
    • Orange Panacotta
      Raspberry browny with a dark chocolate shortbread
      Soft creamy vanilla and candied orange fudge