pane casareccio
whole loaf of home made bread, with a dish of extra virgin olive oil, roasted garlic and
aged balsamic vinegar.
First Course Tasting Plate
vitello tonnato
braised veal back strap, served cold, thinly sliced and topped with a
mayonnaise of tuna, capers, gherkins and black pepper
rollata di caprino
fresh farmstead goat cheese, rolled with fire roasted capsicum, fried
eggplant slivers, basil, parsley and extra virgin olive oil, served with
rocket cress and a basil pesto.
carpaccio di carne
thinly sliced raw coorong msa beef tenderloin, topped with lemon, roasted
artichokes, baby watercress and home made mayonnaise
bocconcini alla caprese
thinly sliced mozzarella served with sliced roma tomatoes, fresh basil and extra virgin olive
oil.
Second Course Tasting Plate
ravioli di anatra
home made ravioli filled with slow roasted duck and vegetables, cooked in butter, sage
and served with parmesan and poppy seeds.
gnocchi alla sorrentina
home made potato gnocchi cooked with napoletana sauce smoked mozzarella, basil and
topped with parmesan cheese.
Third Course Tasting Plate
scaloppine alla caprese
green mountains veal topped with eggplant and mozzarella, cooked in tomato, white wine and fresh basil.
Fourth Course Tasting Plate
semifreddo
home made ice cream terrine of marinated prunes and pistachio nuts with a light caramel sauce and strega liqueur.
