Starters

  • Cervo Tartare
    • Venison tartare paired with a soft boiled quails egg with toasted bread and a touch of parsley oil

  • Gamberoni al Mango
    • King prawns in tempura batter served with tomato fondue, mango and chilli salsa and grilled asparagus

  • Puppo e Finocchio
    • Finely sliced octopus carpaccio with an orange and fennel salad , marinated in fresh herbs and lemon juice

  • Halloumi Nocciolato
    • Grilled halloumi with golden beetroot puree, pomegranate, apple and beetroot salad, roasted walnuts and olive oil

Main Courses

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

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

  • Filetto Capo D’Anno
    • Grilled 8oz fillet steak with roasted chicory, pancetta shallots, chestnut puree and red wine sauce

  • Tortino Rosso (v)
    • Beetroot and feta tarte tatin with roasted baby vegetables and shallot reduction

Desserts

  • Trio Misto alla Lucianos
    • Trio of the finest Lucianos desserts