C h E E s E a N d C h a r C U t E r i E P l a t t E r s

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3 PlattErs C h E E s E a N d C h a r C U t E r i E P l a t t E r s Solo Fromaggio (200 gr) Brie La Fontaine, Brezain de Savoie Smoked, Buche Chevre Blanche, Graviera Crete P.O.P, Gran Moravia, Fresh Seasonal Fruit FeSta di Salumi (120 gr) Bresaola Punta, D Anka Igp, Gran Gourmet Prosciutto Cotto, Stofelotto Ferrara Salami, Chorizo Vela Salami PerFect treat (180 gr) Prosciutto Crudo, Chorizo Vela Salami, Bresaola Punta D Anka Igp, Brie La Fontaine, Manchego D.O. 12 months io Sono italiano (150 gr) Prosciutto Crudo, Stofelotto Ferrara Salami, Gran Gourmet Prosciutto Cotto, Bresaola Punta D Anka Igp, Parmigiano Reggiano, Pecorino Tartufo Toscano antipasti FreSco (160 gr) Bocconcini di Mozzarella, Gran Moravia, Prosciutto Crudo, Stofelotto Ferrara Salami, Brezain de Savoie Smoked jamon iberico de cebo (100 gr) Served with Ciabatta Bread crostini and garlic tomato jamon iberico bellota (100 gr) Served with Ciabatta Bread crostini and garlic tomato ProSciutto crudo & Parmigiano reggiano (200 gr) Served with Honey, seasonal fruits and freshly baked bread d E l i ( 5 0 gr ) Prosciutto Crudo 3.24 Gran Gourmet Prosciutto Cotto 1.85 Speck Crudo Venosta Villani 3.77 Bresaola Punta D Anka Igp 6.90 Chorizo Vela Salami 2.67 Brie La Fontaine 2.59 Brezain de Savoie Smoked 5.50 Pecorino Tartufo Toscano 7.80 Graviera Crete 3.89 Manchengo Reserva 2.53 Parmigiano Reggiano 24 months 3.78 Bleu D Auvergne 3.25

4 PrOlOGUE C O l d bruschetta Grilled bread with artichoke, tomato, olives, parmesan, pinenuts & basil pesto 8.90 burrata cheese (125 gr) Cherry tomato confit, baby arugula, balsamic pearls and basil pesto beef carpaccio Australian Black Angus Fillet, white truffle oil, cherry tomato confit & artichokes beef tartare Dijon mustard, Worcestershire sauce, capers, gherkins, thick sea salt, black pepper, spring onion, parsley & egg yolk tuna tartare Compressed pineapple, lime vinaigrette, avocado mouse, black pepper Salmon carpaccio Avocado & wasabi purée drizzled with ponzu sauce octopus carpaccio Humus, piquillo peppers, lemon olive oil emulsion h O t Fried calamari Peperocino salsa & fresh coriander grilled halloumi Tomato marmalade, grilled vegetables, pine nuts & mint pesto 8.90 melanzana alla Parmigiana Josper eggplant, tomato sauce, parmesan & mozzarella cheese 7.90 Foie gras Pan seared Rougie duck liver on brioche bread, Cream de Cassis, Granny Smith apples, candied olives 14.90

5 salads F r O M t h E G a r d E N O F d O SeaFood Salad Prawns, crab, calamari, wakami seaweed, avocado, radish, baby spinach, edamame beans and garden greens served with black sesame vinaigrette Quinoa berry Salad Gardens greens, cherry tomatoes, quinoa, mixed berries, avocado with lemon mustard dressing greek Salad Tomatoes, olives, cucumber, red onion, dakos (paximadi) Feta cheese, fresh oregano, capers bocconcini di mozzarella Salad Rocket leaves, cherry tomatoes, Buffalo mozzarella cheese, toasted pine nuts with honey balsamic vinaigrette PraWn & mango Salad Mixed greens, wakame seaweed, cucumber, cherry tomatoes, Black sesame & Sweet Thai Chili Dressing artichoke Salad Marinated Artichoke, baby rocket leaves, roasted cherry tomatoes, parmesan shavings, balsamic pearls and truffle oil goat cheese Salad Caramelized goat cheese with baby spinach, strawberries, roasted almond flakes, served with strawberry vinaigrette caesar Salad do Style Romaine lettuce hearts, crispy pancetta, croutons, tomatoes confit and parmesan shavings with caesar dressing add to your Favorite Salad: Half Avocado 3.50 Chicken 5.20 Prawns 8.90

6 M a in COUrsE P a s t a a N d r i s O t t O SeaFood PaPPardelle Mussels, prawns, calamari, scallops in fresh herb cream sauce beef ragu taglionlini Slow cooked beef in light tomato sauce SPinach and ricotta cheese ravioli Basil cream sauce, pine nuts and sautéed baby spinach mushroom ravioli Truffle cream sauce and parmesan shavings mushroom risotto Porcini, Portobello & Oyster mushrooms truffle oil and parmesan shavings SeaFood risotto Scallops, calamari, prawns, mussels, tomatoes and fresh herbs t r E α s U r E s O F t h E s E α Fillet of Sea-baSS Pan seared fillet of sea bass with vegetable spaghetti, celeric purée citrus fluid gel grilled Salmon Asparagus & lemon risotto churizo crusted halibut SteaK Aromatic fish broth with fresh clams, seasonal vegetables, nori seaweed powder Seared tuna SteaK Vegetable caponata, fig chutney, baby new potatoes 24.20

7 MaiN COUrsE ΜEαt α N d P O U lt r Y veal Fillet (220 gr) Slow cooked veal fillet with foie gras, mushrooms ragout, served with truffle mashed potatoes rougie duck breast (300 gr) Sweet potato puree, beet root fluid gel, seasonal vegetables, Berries & Red Wine Sauce F r O M O U r J O s P E r C h a r C O a l G r i l l Josper offers an elegant combination of a grill and oven in a single machine. Using hard wood charcoal to sear the meat at high temperatures while providing aromatic smoke for a truly primal satisfaction. commandaria glazed PorK chop (550 gr) Seasonal vegetables & fries josper thyme chicken (450 gr) Twice baked potato with smoked cheese, pancetta, sour cream & chives served with seasonal vegetables beef burger do Style (220 gr) USDA Black Angus beef on freshly baked brioche bread, with red onion jam, brezain de savoie cheese, tomatoes, iceberg lettuce and BBQ sauce. Served with fries and pickled vegetables 15.80

8 M a in COUrsE a U s t r a l i a N B l a C K a N G U s tenderloin SteaK (250 gr) rib-eye SteaK (300 gr) rib-eye SteaK (600 gr) a l l O F O U r s t E a K s a r E G a r N i s h E d w i t h s E a s O N a l V E G E t a B l E s & a U G r a t i N P O t a t O E s C h O O s E a s a U C E F O r Y O U r s t E a K Pepper Sauce, mushroom Sauce, barbeque Sauce, assorted mustards, béarnaise, beef jus a G E d M E a t Discover the aged meat experience Aging meat is a process that takes advantage of natural enzymes to make beef more tender and intensify flavour. The meat is kept in very carefully controlled conditions (cool temperatures, with relatively high humidity) for a period of time (oſten several weeks). When such conditions are created, the enzymes are allowed to work through the meat which leads to a unique complexity of flavor. These steaks are best when served rare or medium rare. U s d a C r E E K s t O N E F a r M s B l a C K a N G U s dry aged tomahawk per 100g 9.00 s i d E d i s h E s Jacket Potato 2.75 Fried Potatoes 2.90 Truffle Mashed Potatoes 3.80 Sweet Potato Fries 4.20 Fresh Green Asparagus 5.80 Cream Spinach 3.90 Sautéed Mushroom 4.60 Grilled Vegetables 3.50 Steamed Vegetables 3.20 Onion Rings 2.20