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.