Valentine's Day

Primi Piatti

Cuori di Pasta
Home made pasta heart shaped filled with ricotta cheese and spinach served with a sage butter sauce and Parmesan cheese

Asparagus Bolzanina
Poached asparagus served with a bolzanina sauce egg yoke, chives,Italian mustard, olive oil and touch of balsamic vinager

Gamberi sul Tappeto
Prawns cooked in garlic and chilly on a potato bed with saffron basil sauce sprinkled with deep fried leeks

Secondi Piatti

Involtini Raffaello
Fontina cheese rolled in prosciutto cotto rolled in a veal escalope slowly cooked in a Prosecco sauce served with green beans knotted in streaky pancetta and roast potatoes

Salmon or Sea Bass Portofino
Pan-fried salmon or sea bass served with a saffron, basil, Charlotte & white wine sauce. Served with boiled new potatoes in a fusion of fresh dill and butter with baby broccoli.

Vegetable Lasagna
Layers of egg pasta filled with broccoli tenderloin, cauliflower and kale with a white sauce and Parmesan cheese served with gratin fennel's, julienne of carrots on a bed of lentils.

Dessert

Bonet
A delicate and elegant Piedmontese dessert par excellence. Disturbingly delicious with a fusion of chocolate, amaretti, rum and caramel.

Tiramisu
Classic pick me up with mascarpone, egg yolk, amaretto, savoiardi biscuits and fresh whipped cream.

Polenta Orange Cake
A delicious Italian favourite. Orange cake served with soft whipped cream.