Header

Breakfast

  • 9

    Seasonal fruit, natural yoghurt

  • 10

    Home made granola, yoghurt & berries

  • 10

    Panettone French toast, maple syrup

  • 10

    Ricotta hotcakes, blueberry compote

  • 8

    Crépes, Nutella & bananas

  • 10

    Crépes, vanilla custard & berries

  • 8

    Ham & cheese croissant

  • 10

    English muffin, egg, spinach, pancetta, & fontina cheese sandwich

  • 11

    Bagel, smoked salmon & cream cheese

Eggs

  • 10

    Wood baked frittata with mushrooms & pancetta

  • 10

    Wood baked frittata with goat cheese & asparagus

  • 13

    Egg white omelette, asparagus & fresh herb

  • 16

    Full English Breakfast

  • 11

    Florentine

  • 12

    Benedict

  • 14

    Royale

  • 18

    Potato rosti & duck egg & black truffle

Appetizers

  • 10

    Chilled roast tomato & cucumber soup

  • 14

    White corn soup & Dungeness crab

  • 16

    Buffalo mozzarella, heirloom cherry tomatoes

  • 12

    Baked gnocchi ‘Romana’, gorgonzola

  • 18

    Ahi tuna tartare, avocado, chili & mint

  • 18

    Carpaccio, Venetian dressing

  • 18

    Wood-oven roast scallops, pancetta & rosemary

  • 16

    Vitello tonnato

  • 18

    Prosciutto San Daniele, heirloom melons

Pizza

  • 16

    Buffalo mozzarella, tomato & oregano

  • 18

    Spicy salami, peppers & mushroom

  • 24

    Prosciutto, asparagus & smoked mozzarella

  • 24

    Bresaola, arugula & Parmigiano

  • 20

    Burrata, heirloom tomato & red onions

  • 36

    Goat cheese & black truffle

Pasta & Risotto

(please allow 20 minutes for risotto)

  • 24

    Risotto wild mushroom & sausage

  • 12/18

    Orecchiette, broccolini, garlic & chili

  • 18/26

    Potato gnocchi, crab & saffron

  • 14/22

    Pappardelle, lamb, artichoke & pecorino

  • 32

    Spaghetti, lobster

  • 22/30

    ‘Plin’ agnolotti, summer black truffle

  • 16/22

    Linguine, vongole & sea urchin

  • 12/18

    Farro tortiglioni, basil pesto

  • 14/20

    White corn & goats cheese tortelli

Salads

  • 14/20

    Quinoa, zucchini blossoms & shrimp

  • 12/18

    Roast beets, burrata & aged balsamic

  • 10/16

    Chopped fall vegetables

  • 12/18

    Chicken, pancetta, apple & shaved Parmigiano

  • 14/20

    Seared Ahi tuna, tomatoes, romaine & avocado

Charcoal Grill

  • 36

    Halibut, blue lake beans & salsa verde

  • 38

    Prawns “Al Peperoncino”

  • 24

    Chicken paillard, heirloom tomatoes & red onions

  • 34

    Lamb chop, fava beans, peas & artichokes

  • 44

    Dry aged New York ‘Tagliata’, peperonata

Wood Oven

  • 22

    Eggplant Parmigiana, wild arugula

  • 30

    Salmon, rainbow chard, butter & lemon

  • 36

    Branzino filet, cherry tomatoes & taggiasca olives

  • 34

    Barolo braised short rib, spring vegetables

  • 36

    Veal ossobuco, gremolata & mashed potatoes