STARTERS

Marinated carpaccio of Tuna

 

 

Filo basket with Italian salad, topped with pine nuts, parmesan shavings and drizzled with basil oil

 

 

Steamed Asparagus with Hollondaise sauce

 

 

Chevre and caramelised red onion tart

 

 

Pea & mint risotto

Thai fish cakes with tangy salsa sauce

 

 

Medley of mushrooms in garlic butter, on crunchy croutons

​

Pan fried scallops with crispy pancetta and pea puree

 

 

Mediterranean Tuscan tomato tart

 

 

Trio of warm soup shots with parmesan thins