First Course

ZUPPA DI CETRIOLI

chilled cucumber soup 

Wine Pairing: PINOT GRIGIO

Second Course

ITALIAN SPRING PANZANELLA SALAD

house made croutons, tomato,

charred spring onion, breakfast radish,

white balsamic, fresh currants (v) 

Wine Pairing: SAUVIGNON BLANC

Third Course

LAMB SHANK

Lamb shank with braising liquid,

preserved lemon gremolata and

micro radishes, served over 

BELLAVITANO MERLOT MASHED POTATOES

with

SAUTEED BROCCOLINI

Wine Pairing: SYRAH

Fourth Course

LIMONCELLO BERRY CHEESECAKE

lemon curd drizzle, mint macerated berries,

limoncello chantilly, raspberry powder 

Wine Pairing: SAUVIGNON BLANC

Price

$275