Starters

Burrata Cheese

Served with a crunchy bread salad panzanella and cucumber coulis

Wild Alaska salmon tartar

On a green papaya salad, spring onion and cashew nuts

Asparagus flan

Marinated egg yolk served with a light parmesan fondue and shavings of fresh black truffle

Panfried Scallops

Served with parsnip veloute, toasted pine nuts and piquillo peppers vinagrette

100% Beef fillet carpaccion

With foigras crumbles, Piemonte style vinagrette and shavings of fresh black seasonal Truffle

Nicoise salad

With yuna confit, quail egg, green beans, potatoes and mustard vinagrette

Grilled octopus tentacle

Served with chickpeas hummus, paprika and crunchy polenta tuile

Crispy duck salad

Asian style, served with mango & lime couilis

Nibbles

Bread Basket

Gluten Free mini baguette

Cerignola olives

Garlic bread

Fresh truffle bread

Tomato and Brasil bruschetta

Focaccia bread selection

A platter of Italian cured meats,

Parmesan cheese, grilled and pickled vegetables

Pasta ‘ Risotto

Traditional tagliatelle egg pasta

In a creamy truffle and butter sauce served with shavings of fresh black seasonal truffle

Black pacchero pasta filled

With King crab served with a saffron scented leek sauce

Plin ravioli filled

With artichokes and mozzarella fior de latte, pinenuts, marjoram and sherry wine jus

Lasagna of sausages

Friarielli and pecorino romano cheese

Risotto acquerello

With broadbeans, carabinero prawns and grilled baby squid

Spaghetti BIO

Made with kamut flour served in a chicken liver and sage ragout

Meat

Cassis-glazed pork ribs

Served with a slaw of Apple and horseradish

New Zealand lamb loin

In a pistacchio crust, served in its own thyme jus, with Jerusalem artichokes puree and sweet potato fries

Breaded wagyu beed milanesa style

Served with a warm roasted new potato, rocket, sundried tomato and pesto salad

Fillet steak from Asturia

With a homemade Truffle butter, truffle dauphinoise potatoes and sparagus in blankets

Fish

Tempura of red tuna

Wrapped in seaweed, served with a kimchi mayo dip

Pan-roasted sea bass fillet

With a celeriac and lemon sauce and ravioli filled with sumphire and ricota cheese

Sliced swordfish steak

Served with an aubergine parmigiana bake and a fresh herb vinagrette

Turbot fillet

Served with crushed potatoes, chinese broccoli and a Prosecco and caper zabaillone sauce

Bit on the side

Grilled vegetables

French fries

Sweet potato fries

Truffle dauphinoise potatoes

Side salad

Desserts

Tiramisú piñacolada

Lemon and merengue pie

White chocolate and carrot cacke, served with a pistacchio ice-cream

Hazelnut panna cotta with chocolate and coffe ganache

Sweet sicilian ricota cheese parfait, avocado pastry and fresh berry sauce

Affogato vainilla ice cream sundae in an Italian doublé espresso, finished with whipped cream

Lemon sorbet with a touch of prosecco Valdobbiadene

Duo of homemade ice cream: a ball of black cherry and a ball of chocolate ice cream by Andrea of the famous Italian gelateria in Marbella, Fresca Passione

Cheese board with a selection of Italian cheeses, chutney and dried fruits

After dinner drinks

Martini coffe

Expresso coffee, tia Maria, absolut vanilla, sugar

Alexander

Cognac, White cacao cream, cream

After Eight

Green mint creme, White cacao creme baileys

Royal temptation

Amaretto di Saronno, kahlua, midori, cream

Selection of Premium grappa

Pedro Ximenez desert wine