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Pan fried rabbit liver in Dijon mustard, balsamic vinegar & cream served on toasted bread

Beef carpaccio, truffle mayo, rucola & parmesan shavings

Deep friend local sheep cheese set on a fig chutney

Battered prawns set on a bed of wakame seaweed

Gnocchi di patata served with a forest mushroom cream

Orechiette pasta tossed in pancetta, spinach & cream

Mezzemaniche pasta with prawn, ndjua & cream

San Maiolo carnaroli rice tossed in a pistachio cream served with fresh burrata

Served with jus

Duck breast with Moroccan spices, served on a sweet potato purée & jus

Slow cooked pork belly set an apple & cabbage

Grilled lamb fillets, turmeric & ginger cous cous

Sous vide boneless Quail filled minced pork & Chefs selected herbs & spices

Seabass fillet & king prawns baked in cherry tomato & herbs

Valrhona Coeur de Guanaja 80% chocolate fondant served with pistachio ice cream.

Vanilla infused crème brûlée

Local date fritters, served with a vanilla ice cream

Baked strawberry crumble tartlet topped with caramel ice cream

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

A selection of artisan ice creams & sorbet