Dinner, Classic Tasting Menu per person. CHAMPAGNE Louis Roederer Brut Vintage, 2004, France per bottle.

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Roberta Johns
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Dinner, Classic Tasting Menu ENHANCEMENT 160.

1 Dinner, Classic Tasting Menu ENHANCEMENT per person Adriano s election of Hot and Cold Canapés Amuse Bouche Beef Carpaccio with Braised Artichokes, Roman Pecorino Cheese, picy almoriglio Dressing Wild Mushroom Risotto with Truffle Oil Tortelloni of Veal Osso Bucco and Goat Milk Ricotta Roasted Medallion of Monk Fish with Green Castelluccio and Watercress Deep fried alt Marsh Lamb Cutlet in Beer Batter with w Pumpkin Compote Lemon Cream and Fresh Melon Aubergine Chocolate Extravaganza aganza Tea or Coffee Petit Fours CHAMPAGNE Louis Roederer Brut Vintage, 2004, France per bottle Laurent Perrier Brut Rosé, N.V, France per bottle WINE PAIRING Our ommelier would be delighted to recommend wines to complement each course of your meal FLORAL ARRANGEMENT & DECOR Inspired designs by Rosalind Ackerley, in-house Florist From VAT per table TATIONARY Place cards from 1.50 per person, menu card design from 2.50 each ENTERTAINMENT tring Quartet VAT Jazz Trio VAT After Dinner Cabaret from VAT A discretionary 10% service charge will be added to your final bill. All prices include VAT. Page 1 of 1

2 Dinner Menu Please select one item from each course to create a set plated menu for your guests. Alternatively, a choice of two main courses can be offered on the day for a maximum of 40 guests. A supplement of per person will be added to the menu price which will be based on the higher priced main course item. TARTER Crab and weet Corn Cake on Lemon Risotto with affron Nage eared Divers callops with Warm Cous-Cous alad and Roasted Lemon Dressing Thin liced Veal Loin with Rocket alad, Celery, Coconut having and alsa Tonnata Octopus, Taggiasche Olives, New Potato and Prawn Timbale served with Lettuce and Lemon auce Aubergine and Raisin weet & our Caponata, Hummus mus and Home Made Tomato Croutons (v) low Cooked quids filled with picy Root Vegetables served with Basil and Chick Pea Cream Gratinated Terrine of Parmigiana tyle Aubergine with a Tomato Cream and Rocket alad (v) Goose Foie Gras Terrine cooked c in a Port Wine tock served with Rhubarb Compôte and Brioche Bread Red Tuna Marinated with oya and Orange Juice, Frisée alad and Oriental Wok Vegetables Trio of Fish - Mediterranean Prawn Tartare; alted Cod Mantecato in Polenta; eabass ass Rose on Ligurian Pesto auce Asparagus and Wild Mushroom alad, Crumb Fried Poached Egg Truffle Dressing D Goats Cheese C alad with even eed Croutons, PickledP Baby VegetablesV egetables, Chive Dressing & Vanilla Oil O Home-made made moked and Marinated M wordfish with Citrus C Fruit erved with orange and fennel segments Home-cured Fillet of Beef with a Crunchy Basket of easonal weet & our Vegetables and Parmesan P eared Prawns in Kataifi Pastry with a Tropical Fruit and Vegetable alad Tomato Agretto auce Page 1 of 3 Prices are per person and inclusive of VAT.A discretionary service charge of 10% will be added to your final bill.

3 INTERMEDIATE COURE Rigatoni with picy Pork Guanciale, Fresh Tomato Cream and Pecorino P Cheese Penne with Basil Pesto auce, callops, Potatoes and French Beans pinach Risotto with alad of Feta Cheese and Kalamata Olives (v) Pumpkin and Taleggio Cheese Risotto with 25 Year Old Aged Balsamic Vinegar (v) Mint Flavoured Ravioli filled with Veal and Mascarpone served with Vegetable Ragout affron Risotto with Loin of Rabbit and Parma Ham Kamut Flour Cannellone filled with Buffalo Ricotta Cheese, Lemon and Parsley, Fresh Tomato Tartare and Affiorato Olive Oil (v) moked cottish almon Timbale with Marinated Peppers, oft Cream Cheese and Green Olives Aubergine and Ricotta Cheese Gnocchi with Fresh Basil, Tomato and Provola Cheese (v) Ravioli stuffed with Walnuts and Artichokes served with Rabbit and Thyme Ragoût Risotto with Cuttlefish Ink, quid and Baked Vegetables supplement as a starter MAIN COURE Halibut on a Tomato and hallot Crust, Parsley Potato and auce Vierge Rump of Lamb with Extra Virgin Olive Oil Mash, Ratatouille Jus Grilled Veal Entrecôte with Creamed wiss Chard, Gratinated Polenta with Thyme and Parmesan Cheese, Green Pepper auce Black Cod with Rosemary and Polenta Crust, Celeriac Purée and Broth of Mussels and Fregola low Cooked Leg of Rabbit with Lugana Wine, stuffed with Mushrooms and served with avoy Cabbage, Mint and Provolone Cheese Parcel eabass ass fillet wrapped with Aubergine and hellfish on a Purée of pinach and American auce Chicken upreme filled with Vegetables and Fontina Cheese, Potato Gratin and Rosemary auce autéed Medallions of Veal with Parmesan Cheese, Creamed ed Potato and Oven Baked tuffed Zucchini Grilled cottish Beef Fillet, Cauliflower Fondue, Baked Potato and Barolo Wine auce Duck Breast Tagliata with Apple Purée, pinach and Green G Pepper auce Guinea Fowl Coq au Vin with Young Vegetables Fillet of Beef with Ox Tail Ravioli, R Fondant Potatoes and Madera Jus teamed almon, Parsley New Potatoes & Bouillabaisse with Cherry Tomato on the Wine Page 2 of 3

4 Balantine of Corn-fed Chicken, Wild Mushroom, Mousselin ousseline e of Potatoes and Tarragon Jus J Miso callops, Chilled Gazpacho and Aged Balsamic Medallion of Roasted Monk Fish Wrapped W in Parma Ham with Crispy Calf s weetbreads and Port Jus VEGETARIAN MAIN COURE OPTION wiss Chard and Pinenuts trudel with Gorgonzola Cream Honey Roast Pumpkin Moneybag and Red Wine Beurre Blanc Aubergine Piccata with Cream Polenta and Tomato Fondue Cheddar r Gratinated Chestnut Cannelone with Ricotta Lemon and Parsley Whole Wheat Pancake filled with Roasted Vegetables, Buffalo Ricotta Cheese and Walnut Pesto auce DEERT Chocolate Brownie with Mascarpone Ice Cream Panettone Bread and Butter Pudding, Clotted Cream Ice Cream Classic Tiramisu, Chocolate and Rum auce Truffle Chocolate Mousse, White Chocolate Ice Cream, Raspberry Compote trawberry and Cardamon oup, Fresh Mango and Mango orbet Dulce de Leche Mille Feuille with Caramelised ed Hazelnuts Mascarpone Parfait, Aniseed hortbread, Gianduia Ice Cream Dark Chocolate Fondant, Tangerine and Campari orbet Warm Green Lemon Tart Coconut Parfait with Passion Fruit orbet Chocolate Assiette Layers of Pistachios and Chocolate Mousse, M erved with Cassonade C and Rice CrispyC Cake Vanilla Crème Brûlée erved with Green Poached Apple Purée Exotic Fruit alad with Creamy Rice Pudding and Mango orbet Coconut Panna P Cotta erved with Mango moothie and BlacB lack k Olives Caramel C Breton hort Bread B with Fresh Raspberries erved with Vanilla auce and Red Fruit CurdC Dulce de Leche Mille Feuille with Caramelised Hazelnuts Coffee included Petits Fours 2.50 Page 3 of 3

5 Package Dinner Menu CANAPE ELECTION Cold Please select three items from the cold canapé selection for your guests Goats Cheese, Black Taggiasche Olives and Caramelized Walnut Croutons Rose of moked almon, Cottage Cheese and Courgettes Marinated almon on Blinis with Orange and Cream Cheese icilian tyle Aubergine Tart with Peanuts and Raisins moked almon Curry and New Potato Roulade Taleggio Cheese Radicchio and Chestnut Parcel moked eabass and Rocket alad with Pomegranate Grilled Vegetable Roulade Hot Please select three items from the hot canapé selection for your guests affron Rice Arancini Balls Fritto Misto of Vegetables, age, Celery and Courgette Flowers Parmesan Donzelletta ole Fish Fingers in a Bread and Rosemary Crust affron Courgette C Chips Baby Capers and Buffalo Mozzarella Pizza Balsamic Marinated Vegetables kewers Mini Quiche with Gorgonzola pinach and Walnut Bocconcini of Mozzarella in a Grissini Crust Wild Mushroom Rice Arancini Balls Page 1 of 3 Prices are per person and inclusive of VAT.A discretionary service charge of 10% will be added to your final bill.

6 Please select one item from each course required to create a set menu for your guests TARTER moked almon with Traditional Accompaniments and Condiments Tomato, Mozzarella and Basil alad Aubergine and Raisin weet and our Caponata, Hummus mus and Home Made Tomato Croûtons Gratinated Terrine of Parmigiana tyle Aubergine with a Tomato Cream and Rocket alad Red Tuna Marinated with oya and Orange Juice, Frisée alad and Oriental Wok Vegetables Trio of Fish almon in esame eeds; alted Cod Mantecato in Polenta; INTERMEDIATE COURE pinach Risotto with alad of Feta Cheese and Kalamata Olives Pumpkin and Taleggio Cheese Risotto with 25-Year Year-Ol Old Aged Balsamic Vinegar Kamut Flour Cannellone Filled with Buffalo Ricotta Cheese, Lemon and Parsley, Fresh Tomato Tartare and Affiorato Olive Oil moked cottish almon Timbale with Marinated Peppers, oft Cream Cheese and Green Olives Aubergine and Ricotta Cheese Gnocchi with Fresh Basil, Tomato and Provola Cheese Risotto of Primavera Vegetables, Cream of pinach and Nutmeg Ginger and Carrot oup Minestrone and Basmati Rice White Bean and Rosemary oup with Extra Virgin Olive Oil upplement to the package price Page 2 of 3 Prices are per person and inclusive of VAT.A discretionary service charge of 10% will be added to your final bill.

7 MAIN COURE Halibut on a Tomato and hallot Crust, Parsley Potato and auce Vierge Black Cod with Rosemary and Polenta Crust, Celeriac Purée and Fregola Whole Wheat Pancake Filled with Roasted Vegetables, Buffalo Ricotta Cheese and Walnut Pesto auce ea Bass Fillet Wrapped with Aubergine on a Purée of pinach and Tomato Capers auce upplement Milanese tyle Dover ole with Tartar auce and Vegetable Rice alad upplement Fillet of Grilled cottish almon with Three Beans alad Potato gnocci with herbs, roasted vegetables and pesto sauce Rump of Lamb with Extra Virgin Olive Oil Mash, Ratatouille Jus low Cooked Leg of Rabbit with Lugana Wine, stuffed with Mushrooms and served with avoy Cabbage, Mint and Provolone Cheese Parcel Chicken upreme filled with Vegetables and Fontina Cheese, Potato Gratin and Rosemary auce Grilled cottish Beef Fillet, Cauliflower Fondue, Baked Potato and Barolo Wine auce upplement Duck Breast Tagliata with Apple Purée, pinach and Green Pepper auce upplement Guinea Fowl Coq au Vin with Young Vegetables DEERT Chocolate Brownie with Mascarpone Ice Cream Panettone Bread and Butter Pudding, Clotted Cream Ice Cream Classic Tiramisu, Chocolate and Rum auce trawberry and Cardamon oup, Fresh Mango and Mango orbet Dulce de Leche Mille Feuille with Caramelized Hazelnuts upplement 3.00 Mascarpone Parfait, Aniseed hortbread, Gianduia Ice Cream Dark Chocolate Fondant, Tangerine and Campari orbet Warm Green Lemon Tart Coconut Parfait with Passion Fruit orbet Chocolate Assiette upplement 5.00 Coffee & Petits Fours included Page 3 of 3

Upon Arrival. Canapé Selection. Nibbles. Ask us about pimping your Prosecco with sorbet or raspberries! 2.70 each or 13.50pp for a choice of six

Upon Arrival. Canapé Selection. Nibbles. Ask us about pimping your Prosecco with sorbet or raspberries! 2.70 each or 13.50pp for a choice of six Upon Arrival Nibbles 3.50 per person Must be taken for 100% of guests A selection of crisps, nuts and olives Ask us about pimping your Prosecco with sorbet or raspberries! Canapé Selection 2.70 each or