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Cocktail Menu

deliciously diverse

A little Taste of Italy

  • GARLIC (Bruschetta Base)

    Grilled bread rubbed with garlic and topped with chilly E.V.O. Oil and salt.

  • CLASSICA

    Fresh tomato, basil and E.V.O. Oil.

  • MARGHERITA

    Tomato sauce, mozzarella, basil and origan.

  • 4 FORMAGGI

    Blue cheese, Parmesan, Cheddar and Mozzarella

  • THICK CRUST PIZZA BREAD

    Tomato sauce, mozzarella, basil and origan.

  • Giallo Zafferano

    Thick homemade spaghetti served with seasoned shrimps in a delicate saffron creamy sauce sprinkle with diced fresh tomato.

  • Portofino

    Thick homemade spaghetti served with spicy garlic tomato sauce, pesto and shrimps

  • Arrabbiata

    Thick homemade spaghetti served with spicy garlic tomato sauce. 

  • MARINARA

    Tomato sauce, fresh garlic, chilly E.V.O. oil, basil and origan

  • MARGHERITA

    Tomato sauce, mozzarella, basil, origan and E.V.O. oil

  • 4 FORMAGGI

    Tomato sauce, mozzarella, four cheeses, basil, origan and E.V.O. oil

  • VEGETARIANA

    Tomato sauce, mozzarella, red onions, bell peppers, eggplants, basil, origan, E.V.O. Oil

  • PROSCIUTTO&FUNGHI

    Tomato sauce, mozzarella, ham, mushrooms, basil, origan and E.V.O. oil

  • MEDITERRANEA

    Tomato sauce, mozzarella, pesto, shrimps, basil, origan and E.V.O. oil

  • NAPOLETANA

    Tomato sauce, mozzarella, capers, olives, anchovies, basil, origan and E.V.O. oil

  • ITALIAN MIXOLOGIST

    Tomato sauce, mozzarella, ham, mushrooms, blue cheese basil, origan and E.V.O. oil.

  • SCHIACCIATA

    Origan, salt and E.V.O. oil

  • MOLTEN CHOCOLATE LAVE CAKE

    Dark chocolate cake with a warm, fudge center served vanilla bean cream

  • PROFITEROLES

    Choux pastry balls filled with a velvety Chantilly cream, glazed with warm chocolate glaze

  • LISA BOYCE'S Crème brûlée

    Delicate egg custard infuse with Madagascar vanilla beans topped with a contrasting layer of caramelized brown sugar

Written by.
Fabian Knight