Robert StackA great chef is an artist that I truly respect
| £55.95 with Entertainment |
| Antipasto |
| Zuppe di Porcini e Crema - Cream of Porcini and thyme soup with crostini(V) |
| Zampone con Lenticche - Stuffed pigs trotter with lentils |
| Anatra - Potted spiced duck with plum and chilli compote and melba toast |
| Crostini di Fegatini di Pollo - Homemade Chicken liver Pate with Ciabatta Crostini |
| Prosecco with Lime sorbet |
| Secondi Piatti |
| Anatra con Cavalo Rosso e Mele - Confit duck leg served with braised red cabbage apples, sautee potatoes and a Juniper Jus |
| Filleto di Ochio - Rib eye steak served medium with wild mushroom and Marsala sauce |
| Timballino Vegetariano(v) - Layers of rich Tomato Sauce, Broccoli, French Beans, Courgette and Fontina cheese baked and served with warm Rosemary Foccachia |
| Branzino con Cicoria in Umido - Seabass fillets Pan fried and served with Braised chicory |
| Scallopine di Pollo con Erbe - Corn fed Chicken escalope poached with fine herbs, chilli, white wine and a touch of lemon |
| Dolce |
| Torte di Frutta Fresca - Almond short pastry with fresh fruit and custard filling |
| Torte di Fragole, Ciaccolato e Meringa - Italian Meringue with strawberries and Chocolate |
| Torta di Cioccolato e Castagne - Rich plain Chocolate tart with chestnuts. served with Vanilla ice cream |
| Gelato e sorbetto - Selection of local farm made ice creams and sorbets |
| Filter Coffee and Hand made Petit Fours |