lunch MENU
MOTHER’S DAY
ANTIPASTO
Selection of mouth-watering salads composed starters, an assortment of marinated vegetables, homemade charcuterie delicacies, selection of European and local cheeses and chutneys, prepared by our chefs using the best raw ingredients combining local and international flavors
SOUPS
Seafood chowder & parsley oil
Zucchini velouté finished with feta cheese & basil leaves served with rosemary infused croutons
PASTA AND MORE
Ravioli filled with borage edible flowers, infused butter sage and lemon zests V
Pappardelle beef ragout, fresh thyme, tossed aubergines, basil leaves
Focaccia stuffed with homemade pistachio pesto, wild rocket leaves & finished with grana shavings, drizzled white truffle oil V
Selection of chef`s favorite pizzas
CARVERY
Roast beef entrecôte, blended garden herbs, with a side of aged red wine reduction jus
Brazed stuffed pork belly with majoran, pancetta and apple sauce
MAIN DISHES
Grilled chicken thighs glazed with a paprika rub & wilted porcini mushroom
Poached silver bream, Kalamata black olives & crispy capers
Norwegian salmon fillets, soft herbs & fish velouté
Broccoli au gratin with sundried tomato breadcrumbs
Medley of sauté seasonal vegetables
Oven baked new potato, finished with herb olive oil
Warm dessert
Chocolate & walnut brownie served with Chantilly cream
Desserts
Selection of tarts, cakes and gateaux
Chocolate fondue, marshmallows & fruit skewers
Ice creams, fruit jelly, seasonal carved & fresh fruits