Italian Lunch

Home made focaccia with rosemary and anchovy.

Heirloom tomato petit salad with sweet basil, black garlic and EVOO, served with crostini.

Yellow tomato bisque with basil seeds.

Char grilled dentex with acqua pazza and roasted artichoke hearts.

Pan roasted veal scaloppini with caper and lemon sauce, parsley and anchovies.

Hand rolled strozzapreti pasta with sauce alla Norma, eggplant, tomato and parmesan shavings.

Green and white asparagus with black truffle vinaigrette, almond pangrattato and shaved pecorino.

Roasted capsicums agrodolce with walnut pesto and pumpkin seeds.

Lavender and vanilla bean panna cotta with local Sardinian honey, lavender crunch and strawberry sorbet.

Stone fruit crostata with white chocolate pudding and crema gelato.