| Starter | Main* | |
| Filo pastry basket filled with Crimini mushrooms, figs and summer truffles cooked and folded in infused frangelico creme fraiche | 9.00 | 16.00 |
| Chocolate and Brazilian orange ravioli, tossed in a veg bisque creme fraiche | 9.00 | 16.00 |
| Risotto cooked in red wine, caramelized onions, cherry tomatoes, mushrooms and truffle paste | 9.00 | 16.00 |
| Crimini mushrooms in a sesame tempura, tossed in a coriander chilli and honey vinaigrette | 9.00 | 16.00 |
| Goat cheeselet served with a fresh saladette, drizzled with honey caviar and pistachios | � 9.00 | 16.00 |
| Carrot, zucchini and sweet potato soup | � 9.00 | |
| Ravioli filled with Funghi Porcini and Grana Padano, tossed in cr�me fraiche | � 9.00 | � 16.00 |
| Pasta parcels filled with telaggio cheese and pears, tossed in a salsa rosa. | � 9.00 | � 16.00 |
| Sauteed onions, mushrooms, sweet peppers, cherry tomatoes, coriander, and cashew nuts, tossed in sweet chilli, curry leaves and coconut cream, served in a filo pastry | � 9.00 | � 16.00 |
| Fresh mozzarella di Buffala (DOP), served on a fresh seasonal salad | � 9.00 | � 16.00 |
| Penne with shallots, sugo di pomodoro, fresh herbs, and aubergines | � 9.00 | � 16.00 |