S TA R TERS. HOMEMADE MARINAT E D S ALMON Served with rucola, sour cream and brown bread crostini 8.00

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2 S TA R TERS HOMEMADE MARINAT E D S ALMON Served with rucola, sour cream and brown bread crostini C A R AMELISED D E EP F R I E D B R I E C OAT ED IN PA R MA H A M Served with red onion chutney 7.50 BEEF C ARPAC C I O Topped with rucola, parmesan shavings and cipriani dressing MIXED ANT I PA S T O F O R 2 PERSONS (MIN. ) Salami Milano, chorizo, parma ham, bresaola, parmesan, peppered goats cheese and grissini 6.00 p/p F RIED C ALAMAR I Served with tartar sauce SOUP OF T HE DAY 6.00 LOCAL STA R TERS RABBIT PIE Served with a crispy salad & pea puree T RIO OF C AKE S Prawn, fish and whitebait served on a bouquet salad and aioli sauce 7.50 ALJO T TA Traditional fish soup served with rice and lemon wedge 7.00

3 FRE SH PA S TA GRAN TORTELLONI FILLED WITH RICOTTA & ASPARAGUS With gorgonzola and walnut sauce Starter 7.50 Main course S PAG H E T T I F R E S C O AI F R U T TI DI MARE With mussels, vongole, razor clams, prawns, cherry tomatoes, garlic and white wine Starter 8.50 Main course A S PA R AGUS RISO T T O W ITH PROOLA CHE E S E Starter 7.00 Main course S ALMON, CRE AM CHEE SE & R U C OLA RISO T T O Starter Main course LOCAL FRE SH PA S TA HOME MADE R ABBIT R AIOLI Starter 7.50 Main course HOMEMADE O C T OPU S PANZO T T I With sweet pepper pesto Starter Main course CHICKEN & SUN DRIED TOMATOES M AC C HER ONI With peppered goats cheese, cashew nuts, basil and cream Starter 7.00 Main course 11.00

4 MAIN C OURSES E G G P LANT, T OMAT O E S & F E TA C HEE SE TARTE TATIN PAN FRIED C R U S TED S E A B A S S With raisins, pine nuts and citronette dressing served with steamed vegetables and mashed potatoes SUPREME O F S ALMON Rolled in filo pastry, provola cheese, lime and spinach served with grilled asparagus and duchess potatoes MIXE D F ISH P L AT T E R Prawns in garlic and white wine, grilled calamari and grilled gurbell fillet served with zesty lemon rice and steamed vegetables CHI C K E N R OULADE Chicken stuffed with mozzarella and spinach rolled in lardo served with grilled vegetables and roast potatoes D U C K LEGS CONFIT Served with port wine jus, roast potatoes and grilled vegetables SLOW COOKED PORK CHEEKS With apple and whole grain mustard sauce served with mashed potatoes and sauté vegetables 17.00

5 MAIN C OURSES C H ARC OAL GR ILLE D ANG U S R IBE Y E (250G O R 350G ) Served with gratinated jacket potatoes and grilled vegetables with a choice of mushroom or pepper sauce 250g g F ILLE T OF B EEF (200G O R 300G ) Served with gratinated jacket potatoes and grilled vegetables with a choice of mushroom or pepper sauce 200g g LOCAL MAIN C OURSES BONELE SS QU AILS Stuffed with Maltese sausage served with blueberry and port sauce, mashed potatoes and sauté vegetables R ABBIT S T E W Served with mashed potatoes and sauté vegetables S TUF F E D S WEE T P EPPERS With couscous and vegetables gratinated with mozzarella cheese OCTOPUS S T E W Served with zesty lemon rice and steamed vegetables BEEF OLIES (BRAGIOLI) Served with grilled vegetables and roast potatoes 14.50

6 KID S MENU CHIC KEN NUG G E T S & SMILE Y PO TAT O E S O R CHIPS 5.00 F ISH FINGE RS & SMILE Y PO TAT O E S O R CHIPS 5.00

7 D E SSER T B ANANA, CHO C OLAT E & WALNUT ROLL Served with vanilla ice cream 4.90 APP LE & CINNAMON TA R TATEN Served with vanilla ice cream 4.90 CHOC OLAT E MINT F ONDANT Served with vanilla ice cream 4.90 C APP U C C INO C R È M E B R ÛLÉ E 4.00 T R ADIT IONAL MALT E S E IMQ A RET Served with vanilla ice cream and caramel topping 4.50 S T R AW BER R Y MOU SSE 3.50 ICE C R E A M 1.50 per scoop SOR B E T 1.50 per scoop