Mediterranean Feast Menu

MEDITERRANEAN FEAST MENU OPTIONS

STARTER (CHOOSE ONE)

Stuffed Squid with capers sultanas, anchovies, pine nuts and black olives braised in a tomato sauce served with seafood fregola
or

Wild boar ravioli in a porcini mushroom sauce

VEGETARIAN OPTIONS

Aubergine parmigiana layered aubergine with tomato sauce basil Parmesan and mozzarella cheese topped with crispy breadcrumbs (V*)
or

Chestnut and Red Chicory Risotto with Taleggio, red wine and parmesan (V*)

* Parmesan can be substituted for Italian hard cheese made without rennet on request

Octopus with fava bean puree from #privatechef Umberto

MAIN COURSE (CHOOSE ONE)

Lebanese 7 spice Roast Pork Loin serve with caramelised orange, barberry and garlic salsa

or
Braised leg of lamb with white wine rosemary,tomato and black olives

or
Rose Veal saltimbocca wrapped in parma ham and sage with white wine sauce

MAIN COURSE VEGETARIAN OPTIONS

Cauliflower sformato (savoury flan like a quiche but without pastry) with crispy kale and caramelised pine nuts (V)
or

​Squash, ricotta and spinach cannelloni made with homemade pasta, tomato sauce and bechamel sauce (V)

SIDES (CHOOSE TWO)

Garlic and rosemary roast potatoes (V)
Aubergine stew – ​Mamma Agata​-style (V)
Slow cooked green beans in a tomato olive oil and feta (V) Roasted Cauliflower with Za’atar and lemon herbs dressing (V) Salt baked celeriac (V)
Cumin-roasted cavolo nero with butternut squash, halloumi & chorizo* Peperonata – red pepper and tomato stew (V)
Roasted courgettes, peas and broad beans with chilli and garlic (V) Brussels sprouts with chorizo and walnut*

* Chorizo can be left out to make this Vegetarian

DESSERT (CHOOSE ONE)

Sicilian Cannoli with sweetened ricotta, pistachio and chocolate sauce

or
Proper Tiramisù with Savoiardi biscuits, espresso coffee, Marsala wine, mascarpone and free-range eggs

or
Limoncello cheesecake – Ricotta and mascarpone cake with limoncello cream, decorated with lemon sauce.

or
Torta della nonna – Pastry base filled lemon patisserie cream topped with pine nuts.

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