Virtu’: Traditional Abruzzo soup with seasonal vegetables, pork, beef and chicken

Arancini di riso: rice balls filled with buffalo mozzarella, scamorza and ricotta with beetroot salad

Sardine Beccafico: baked sardine filled with toasted bread crumbs, pine nuts and raisins

Tonno coniglio: rabbit cooked and marinated with sage and olive oil, Controne bean salad
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Risotto primavera with artichoke, spring carrots, broad beans and asparagus

Fillet of sea bass in a tomato and mussel broth, gurnard tortelli, deep fried squid

Roast breast of guinea fowl with leg sausage, Savoy cabbage and peara’ sauce

Slow cooked feather blade of organic beef, ricotta filled paccheri pasta, red wine and tomato sauce
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Ginger panna cotta with rhubarb carpaccio and strawberries

Torta Caprese: Capri chocolate and almond cake with limoncello cream

Apple and custard cream tart with caramel ice cream

Selection of Italian artisan cheeses, walnut crisp bread, homemade preserves