STARTERS

Burrata with seasoned tomatoes, olive oil and basil (v)

Caramelized onion hummus (v)

Tzatziki with fresh mint and walnut (v)

Whipped roasted eggplant and bell peppers with pine nuts (vv)

Shishito peppers with tzatziki dressing (v)

Smoked salmon crudo with passion fruit and lychee dressing, blue cheese fresno and crispy salmon skin

Tuna crudo with mediterranean relish, kalamata olives and garlic crisps

Beef tartare and bone marrow

Grilled octopus and citrus fennel salad

SALADS

Watercress salad with pickled apple, pickled cucumber, walnut (v)

Amavi mediterranean salad with fresh herb vinegrette (v)

SKEWERS

Chicken skewers with onion relish

Kofta Skewers wth Tzatziki and burnt tomatoes

Shrimp skewers with garlic, paprika and parsley

Grilled marinated chicken wings with pickled onion salad

MAIN COURSE

Rigatoncini smoked pomodoro, parmesan and basil (v)

Linguini lobster arrabbiata

Tagliatelle with truffle mushroom paste and fresh truffle

Grilled lamb chops served with celery puree, roasted carrots and lamb juice

6oz grilled filet mignon with fingerling potatoes, roasted garlic and peppercorn sauce

10oz ribeye with fingerling potatoes, roasted garlic and peppercorn sauce

32oz prime porterhouse steak with peppercorn sauce, roasted potatoes, grilled mushrooms and fresh truffle

8 oz oven roasted chicken breast, sweet potato puree, sautéed mushroom

Grilled whole branzino with fresh herbs butter and pearl onion

Grilled chillean seabass with puttanesca sauce and fresh basil

SIDES

Pommes frites (vv)

Grilled mushrooms (v)

Brown butter mashed potato (v)

Roasted carrots with maple mustard beurre blanc (v)

Black rice seasoned with fresh herbs and pistachio (v)

Sautéed green beans (vv)

DESSERT

Royal hazelnut bar

Creme brûlèe

Apple tart

k – Kosher, vv – Vegan, v – Vegetarian