Italian Fine Dining

Thinly sliced raw beef filet drizzled with truffle oil, garnished with arugula, shaved Parmesan, and capers.

Creamy burrata cheese served with grated frozen tomato granita, fresh basil, and a balsamic reduction.

Succulent prawns sautéed with spicy N'duja sausage, served in a rich tomato sauce and garnished with fresh basil.

Golden, crispy risotto balls infused with truffle oil and filled with wild mushrooms, served with a rich saffron aioli.

Baked sea scallops wrapped in prosciutto, served with basil pesto sauce, roasted cherry tomatoes, and a drizzle of balsamic reduction.

Creamy risotto with a medley of seafood including shrimp, scallops, and mussels, infused with saffron and white wine.

Fresh tagliatelle pasta in a rich black truffle cream sauce, garnished with shaved truffles and Parmesan.

Prawn ravioli served with a light tomato and basil sauce, finished with a touch of cream.

Potato gnocchi in a creamy Gorgonzola sauce, topped with toasted walnuts and a drizzle of honey.

Wide ribbon pasta with a slow-cooked wild boar ragù, garnished with rosemary and grated Pecorino Romano.

Grilled beef tenderloin with a Barolo wine reduction, served with truffle mashed potatoes and sautéed spinach.

Oven-baked sea bass with lemon, herbs, and capers, served with roasted vegetable medley and a side of saffron risotto.

Chicken breast stuffed with Fontina cheese and prosciutto, served with a mushroom Marsala sauce and herb-roasted potatoes.

Herb-crusted lamb chops with a mint and red wine jus, accompanied by a potato gratin and seasonal baby vegetables.

Layers of eggplant, mozzarella, Parmesan, and tomato sauce, baked to perfection and served with a basil and pine nut salad.

Classic Italian dessert with layers of espresso-soaked ladyfingers, mascarpone cream, and cocoa powder.

Vanilla panna cotta served with a fresh berry compote and a hint of mint.

Crisp pastry shells filled with sweet ricotta, chocolate chips, and candied orange peel.

Lemon tart with a buttery crust, topped with a light lemon curd and a dollop of whipped cream.

Pears poached in a spiced red wine reduction, served with a drizzle of honey and a sprinkle of crushed pistachios.