Happy new Year

Filet mignon tartar seasoned with sea salt, Vidalia onion, lemon and cracked pepper, garnished with potato crisps and microgreens

Oysters stuffed with pancetta, spinach, pernod, and parmigiano, roasted and finished with lemon

Creamy stracciatella cheese topped with a fig jam, crushed pistachio, and olio verde, served with crusty bread

Traditional lobster bisque scented with sherry and a touch of cream finished with chives and lemon oil

Twists of pasta tossed in a slow cooked lamb ragu, made with a mirepoix, tomato, Barolo and fresh rosemary, finished with pecorino romano

Cheese filled ravioli tossed in a brandy cream with fresh lobster finished with crispy leeks, and a lobster reduction

Wide ribbon egg pasta tossed in butter and finished with parmigiano and black truffle pate

Breast of duck, finished with an amarena cherry, tarragon game glace, served with a parmigiano herbed risotto cake

Venison medallion, juniper berry game glace, sweet and Idaho potato gratin, haricot verts

Beef short ribs, braised with Barolo and a mirepoix, topped with crispy leeks and a gremolata, over roasted garlic mashed potato and baby carrot

Pan roasted black sea bass, roasted celeriac and potato puree, topped with crispy sweet potato, finished with an olio santo

Fluffy lemon ricotta fritters, served over a vanilla crème anglaise

Butter pastry filled with a passionfruit curd, topped with whipped cream and raspberries

Chocolate truffle tart topped with amaretto dust, over an almond caramel