Menu

Local sheep's milk cheese coated in cornflakes, served on an onion & fig chutney

Calamari, prawns & octopus dusted in flower, fried & served with a Marie rose sauce

Thinly sliced beef, topped with a garden leaf salad & pecorino shavings.

Prawns dipped in a champagne batter, served on a bed of sautéed sea weed

Grilled asparagus topped with a baked casutin cheese (Beppino Occelli) & pear jam

Chopped mushrooms, flamed in brandy, lovage & a light coffee cream

Potato gnocchi tossed with Porcini mushrooms, spinach & cream

Caserecce di Gragnano Gentile pasta, served with a shredded rabbit ragù & peas

San Maiolo Carnaroli rice, cooked in a prawn bisque & topped with fresh pan seared scallops

Plin raviolini filled with minced meat & tossed in a black truffle cream sauce

350g Grilled ribeye steak served with a mushroom & port cream sauce

Dry rubbed duck breast with Moroccan spices, served on a sweet potato purèe & jus

Local braised pork belly, with a home made pork & herb sausage with jus

Baked boneless quail, filled with Maltese sausage meat, spinach & jus

Local baked boneless sea bass served on a guanciale & crushed peppercorn cream sauce

Grilled fillet of lamb set on a bed of crushed peas, served with jus

Valrhona Coeur de Guanaja 80% chocolate fondant served with a white chocolate ice cream

Warm apple crumble served with a vanilla ice cream

Vanilla infused crème brûlée

Cannoli shells filled with sweetened Ricotta di Pecora topped with crushed pistachio

Local date fritters, served with a stracciatella ice cream

A selection of artisan ice creams & sorbet