Three Courses with a complimentary glass of Prosecco for $90
Entrée
Natural Oysters
A trio of freshly shucked oysters, served natural with citrus on the side
Duck & Porcini Arancini
Three handmade arancini balls with pecorino cream
Zucchini Flowers
Two tempura-fried flowers filled with ricotta, capers, sundried tomatoes, mint & lemon zest, served with chives, mayonnaise, herb oil & ricotta salata
Fried Calamari
Served with romesco sauce, and a rocket & lemon salad - Can be served as Grilled Calamari for a Gluten Free option
Tuna Crudo
Served with a Colatura di Alici mayonnaise, watermelon radish, burnt orange, and zucchini
Main
Beef Tenderloin
With fondant carrots, lardo, roasted shallots, black garlic, and marrow jus
Swordfish Cotoletta Milanese
Swordfish breaded & fried in butter. Served with green beans, asparagus, almonds, lemon oil, and watercress
Mushroom Souffle
With potato & leek gallette, pecorino fondue, and grilled king mushroom
Spaghetti alla Chitarra
Handmade spaghetti served with clams, bottarga & salmon roe in a white wine sauce - Can substitute spaghetti with Gluten Free Fettucini
Beetroot Risotto
With goat cheese, lime, and walnuts
Pappardelle
Handmade pappardelle noodles with lamb ragù and spicy pangrattato - Can replace pappardelle with Gluten Free Fettucini and remove pangrattato to make the dish Gluten Free
Dessert
Tiramisu
Made with espresso, mascarpone & marsala mousse, and strega liqueur
Cheese Board
Chefs selection of cheeses with various fruits, nuts, crackers, and preserves
Watermelon Cake
With an almond sponge, strawberry, rosewater, Chantilly cream, and pistachio
Wine Pairings
Our Sommelier will have pairings available on the night for all dishes. Prices will vary from item to item.
