GARLIC PRAWNS Pan-seared with house garlic butter, Italian herbs, evoo
Mains
for the table
TRUFFLE MUSHROOM RAVIOLI House made ravioli with mushroom medley, spinach, ricotta & truffle, served in a creamy mushroom sauce, topped with grana Padano, parsley, lemon zest.
LAMB PAPPARDELLE Rough-cut fresh pappardelle, served with chef Emi’s 8 hours lamb ragú, topped with Grana Padano.
Set Menu 2
Lunch $58 p.p.
Entrees
for the table
ANTIPASTO Trio of cured meats: Mortadella, Coppa and Prosciutto di Parma, Olives, Artichokes, Italian pickled onions.
HOUSE FOCACCIA Artisan 72 hours focaccia
POLENTA BITES Golden polenta discs, topped with earthy porcini salsa, sautéed portobello mushrooms, and shaved parmesan.
TRUFFLE MUSHROOM RAVIOLI House made ravioli with mushroom medley, spinach, ricotta & truffle, served in a creamy mushroom sauce, topped with grana Padano, parsley, lemon zest.
Set Menu 3
Lunch $53 p.p.
Entrees
for the table
ANTIPASTO Trio of cured meats: Mortadella, Coppa and Prosciutto di Parma, Olives, Artichokes, Italian pickled onions.
TRUFFLE MUSHROOM RAVIOLI House made ravioli with mushroom medley, spinach, ricotta & truffle, served in a creamy mushroom sauce, topped with grana Padano, parsley, lemon zest.
LAMB PAPPARDELLE Rough-cut fresh pappardelle, served with chef Emi’s 8 hours lamb ragú, topped with Grana Padano.