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