Marinated mixed Italian olives.

Pan-seared with basil and San Marzano tomatoes.

Vine-ripened tomatoes, balsamic drizzle, basil.

Each. Prosciutto, mortadella, sopressata, taleggio, parmisan, fontina and mozzarella.

Prosciutto, mortadella, sopressata, taleggio, parmisan, fontina and mozzarella.

Served with pita and crudité.

Pine nut, raisin, mango, sweet pepper compote.

Cured Scottish salmon, infused dill, mango carpaccio.

Seasonal vegetables with arugula. Choice of lemon or balsamic dressing.

Romaine and Napa cabbage, pistachio lime ginger dressing, fresh mint and crispy tortilla chips.

Traditional nicoise with hardboiled egg, baby potatoes, tuna, tomatoes, green beans, onions and arugula and lemon dressing.

Traditional Greek salad with cucumber, calamata olives, tomatoes, red onion topped with feta olive oil and oregano.

Romaine hearts, traditional Cesar dressing.

Quinoa and heirloom tomatoes, fresh tangerine, citrus vinaigrette, topped with shaved Parmesan cheese.

Homemade gnocchi with traditional Bolognese sauce.

Veal traditional bolognese sauce.

Creamy tomato sauce with touch of Parmesan, soppressata and sautéed prosciutto.

Homemade goat and cheese and truffle honey tortellini served with pesto, potato and haricot vert.

Focaccia bread, olive oil, fresh mozzarella, tomatoes and basil.

Focaccia bread, olive oil, Prosciutto di Parma, mozzarella and basil.

Ciabatta bread, pesto, spicy salami, fontina cheese, tomatoes and baby arugula.

Focaccia bread, pesto, sun dried tomatoes, grilled chicken, tomatoes and baby arugula.

Ciabatta bread, mayonnaise, mortadella, fontina cheese, tomatoes and arugula.

Served with soup.

Served with soup.

Served with soup and garden salad.

Served with soup and garden salad.

Traditional lemon tart topped with toasted pine nuts.

Lady fingers dipped in coffee and layered with mascarpone cheese.

Tradissional carrot cake with walnuts and pineapple.

Alternating layers of hazelnut cake, hazelnut cream and chocolate cream.

Caramelized onions, Swiss & mozzarella cheese, roasted tomatoes. Served with truffle fries.

Roasted and stewed French-style with a touch of curry lemongrass & ginger served over sticky jasmine rice.

Sautéed Scottish salmon served on a bed of lentil stew and finished with French butter.

Tomato, basil and mozzarella.

Four Italian cheeses topped with truffle honey.

Marinara sauce and roasted vegetables.