Graduation

by | Jul 29, 2017

    • Starters

    • (V) Crostino Caprino

      Crusty Italian bread topped with roasted peppers & goat's cheese with balsamic glaze.

    • Antipasto Casarece

      Mixed Italian hams & salamis, served with bruschetta & olives.

    • Asparagi Arrotolati

      Asparagus Spears wrapped in parma ham in a fontina cheese sauce.

    • Gamberoni alla Diavola

      Grilled king prawns on garlic bread in a sweet chilli & lemon sauce.

    • (V) Minestrone alla Genovese

      Traditional Italian Vegetable soup.

    • Main Courses

    • (V) Ravioli Peperoni

      Ravioli filled with roasted peppers & goats cheese in a sunblush tomato & basil sauce.

    • Penne Filetto e Salsiccia

      Short pasta with sliced fillet steak, Tuscan sausage & wild mushrooms.

    • Risotto Pollo e Verdurine

      Creamy Italian risotto with chicken breast & topped with fresh rocket.

    • Veal Saltimbocca

      Veal medallions topped with Parma ham & mozzarella with white wine & rosemary sauce, served with sauté potatoes.

    • Branzino in Crosta

      Fillet of Seabass on a bed of mixed leaves topped with crispy pancetta served with saute potatoes

    • Lasagna al Forno

      Traditional homemade lasagne with a rich bolognese & cheese sauce.

    • Desserts

    • Homemade crème brûlée

    • Meringue with honeycomb ice cream & fresh wild berries

    • Strawberry cheesecake

    • Tiramisu