Baked apple slices, seedless raisins plumped in citrus juice and roasted pine nuts layered with Marsala flavoured cream and topped with chocolate and a lite dusting of cinnamon.
FARFALLE al FEGATINI $26.00
Chicken livers sautéed with bacon, mushrooms and flamed brandy, finished in a cream sauce tossed with farfalle (bow-tie shaped) pasta (This dish may also be ordered as Entrée Size).
INSALATA di FEGATINI $16.50
Chicken livers sautéed with bacon, mushrooms and flamed brandy; served on fresh salad greens tossed in a mild vinaigrette.
RAVIOLI al GORGONZOLA e NOCI $26.00
Ravioli parcels filled with ricotta cheese and spinach; in a creamy blue-vein cheese and roasted walnut sauce. (This dish may also be ordered as Entrée Size).
BRUSCHETTA alla PUGLIESE $8.00
Artisan bread, toasted with garlic, fresh tomato, black olives and anchovies.
BRUSCHETTA con PANCETTA e SPINACCI $8.00
Artisan bread, toasted with garlic, fresh spinach, feta and crispy bacon.
SPAGHETTI alla MARINARA $25.00
Spaghetti tossed in an Italian tomato and fresh herb sauce; with sautéed fresh Tarakihi fillets and whole shelled prawns. (This dish may also be ordered as Entrée Size).
PESCE al POMODORO e SPINACI $28.00
Fresh fillets of Tarakihi (or chef’s ‘market‘ fresh selection), pan-grilled and finished in an Italian tomato, mushroom and fresh spinach sauce.