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STARTER

ASPARAGI ALLA BOSCAIOLA

Fresh asparagus shoots, shallow fried in garlic butter, served on a bed of rocket and topped with a softly boiled egg and pecorino cheese shavings,  drizzled in a homemade green pesto.

Starter wine

SOAVE CLASSICO, SAN MICHELE, CA’RUGATE FROM VENETO 

Floral and delicate with spicy pineapple and peach flavours, complimented with a touch of almond through to a crisp and zesty finish.

MAIN

AGNELLO TOSCANO

Locally sourced rack of lamb, seasoned with sweet chillies, crushed garlic and rosemary, then roasted in a Barbera red wine. When pink, the cutlets are then sliced and finished in the pan in their own juices, allowing the red wine to reduce itself, to create a lovely rich sauce.

Main

AMARONE DELLA VALPOLICELLA, CA’RUGATE, FROM VENETO 

A gamey, elegant yet restrained style of Amarone with lovely raisiny red fruits through to a lingering and fine finish. 

DESSERT

TRONCHETTO AMARETTO

A light sponge soaked in Amaretto liqueur, layered with a  whipped vanilla cream, topped with Amaretti biscotti and drizzled in a milk chocolate sauce.

Dessert

VIN SANTO FROM TUSCANY 

Made with white Trebbiano grapes, sweet nutty tones, followed with a honey and raisin finish.