Arancina – Fathers day. Entree’ Bruschetta – with fresh tomato, basil, garlic, e.v.o.o & sea salt. - with a roast vegetable caponata. - with whipped garlic & herb butter. Asparagus wrapped in prosciutto, grilled and served with pecorino, e.v.o.o and balsamic reduction. Ricotta, mint & pea fritters served with lemon aioli. Meatballs (veal & pork) served with napolitana and pecorino. Pasta Stracci (free hand cut) served with chicken and roast vegetable caponata. Spaghetti & meatballs (pork and veal) served with napolitana. Gnocchi (parmesan) served in a gorganzola cream with roasted cauliflower, spinach & toasted walnuts. Risotto served with king prawns, lemon and mint topped with fresh tomato salsa. Mains Crispy skinned Atlantic Salmon served on a salad of cucumber, fennel & asparagus with a fresh tomato dressing. Pork Belly braised in chilli, orange & tomato served with hand cut chips & beetroot relish. Chicken supreme stuffed with roast tomato, basil & mozzarella served on spinach & mash. Lamb shanks braised in red wine and tomato served on parmesan polenta with a pine nut and orange gremolata. Dessert Tiramisu (100% mascarpone’) whipped with brandy & cocoa layered with saviordi and served with an espresso glaze. Chocolate torte (g/f) served with honeycomb and vanilla bean gelato. Affogato - vanilla bean gelato, espresso & Frangelico.
Posted on: Thu, 29 Aug 2013 05:57:43 +0000
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