5 COURSE MENU

$79/per guest

STARTERS

Gluten free and vegetarian options available.

ANTIPASTO PLATE

Chefs selection of cured meat, fine cheese and spreads.

BOTTICELLI SALAD

Arugula, heirloom tomato, bocconcini, pesto, focaccia crouton, crispy prosciutto, raspberry balsamic vinaigrette.

MARINATED TUNA CRUDO

With lemon basil oil, capers, shaved parmesan.

MAINS

Select one of the following. Gluten free and vegetarian options available.

BEEF SHORT RIBS

With Yukon Gold Truffle puree and braised vegetables.

CHICKEN PICCATA

With spinach pesto fettuccine, red peppers and asparagus.

LOBSTER RAVIOLI

With Sambuca cream sauce, sun-dried tomato oil and crispy basil.

BAKED PORTOBELLO MANICOTTI

Spinach, and ricotta manicotti topped with marinara and fresh mozzarella.

Vegetarian

DESSERT

TIRAMISU

Fig and cardamom tiramisu.