Chef Gianni Bovenzi

Pumpkin crostini with chicken liver pate' mascarpone and herbs cream

Dry pack scallops-carred Chile lime salsa,basil oil

Flambees sea scallops ,cognac and leek fondue

Grilled portobello mushroom stuffed with swiss ,brie and parmesan cheeses, over blue cheese sauce

Steamed mussels , with cream ,in garlic wine sauce

Crepe baked with goat cheese ,spinach and prosciutto , garnished with a red brandy sauce

Wedge of baked Brie with ripe melon and berries

Baked clams with garlic butter and breadcrumb

Shrimp sauteed with sun-dried tomatoes, corn and leeks in a garlic, herb cream sauce

Snails in garlic parsley butter

Tartare of Tuna, Pecorino Romano, Mango in a circle of Pasta Brisee

Capellini with Beef Tartare and Truffle Oil

Spinach risotto- burnt honey and lemon ricotta fritters- pickled oyster mushroom- toasted hazelnut

Bouillabaisse fish soup

Truffle soup

Cannelloni della provenza ,filled with pork ragu', parmesan and besciamella sauce

Mushroom consommé, Conchigelie stuff with truffle cream roasted shallot

Flamed Tuna on some Ratatouille, Beetroot with Pickled Radish and Dill Mayonnaise

Blue Scottish Lobster - Sweetheart-cabbage - Warm Brown butter Mayonnaise

Broiled Corvina Sea Bass Summer Vegetable Salsa, Pickled Jumbo Asparagus, Lime Butter Sauce, Torched Avocado Rosette, Crisp Red Chile Tortillas, Cilantro Oil

Braised Beef (Sauerbraten), Redwine sauce, melted onions, rye-spätzle sautéed spinach, romanesco puree, purple Carrots gel, cherry-tomatoes

Confied pork Filet, roasted black sesam coat, Bavarian dark beer sauce, garden peas pod and Mousseline, braised young garlic, oven baked sweet potatoe Pommes, marinaded cherry tomatoes, corall hip, fresh herbs

Tuna steaks and seasonal vegetable creams and cuttlefish ink

Pan roasted sirloin steak, parsley root purée, parsley and horseradish crumb,slow cooked onion and mushrooms jus

Black rice with cuttlefish ,garlic ,tomatoes, leeks and fennel

Confit Salmon, leek and potato veloute

Vegetarian bourguignon

Rolled omelet with fine herbs

Beef tenderloin. Camembert. Porcinni sauce. Foies gras. Asparagus

Lime tart with berries gel sauce

Pumpkin and cinnamon fondant

Creme brulee

Chocolate Eclair

BUTTERMILK PUMPKIN FLOWER WITH RICOTTA CHEESE AND MINT

Canapés

Pumpkin crostini with chicken liver pate' mascarpone and herbs cream

Octopus salad with lemon and parsley emulsion

Beef and pork meatball with aubergine cream

Potato muffin with bacon and green pea

Mushroom croquette with gorgonzola and rosemary cream

Potato croquette with mozzarella cheese and roasted ham

Pan fried baby prawn with fennel and oranges olives

Dry pack scallops-carred Chile lime salsa,basil oil

Burrata, Lemon-Pepper, different sorts of fresh tomatoes, garden peas, seasalt flakes, olive oil, herbs

Kombucha Glazed Nantucket Bay Diver Scallops, Bamboo Rice, Green Coconut Curry, Sea Beans, Butternut Squash, Quail Eggs, Caviar, Sea Foam & Sea Corals |

Crispy bacon wrapped shrimp / Grilled onion / Creamed green peas/ Purple potato purée

Tartare of Tuna, Pecorino Romano, Mango in a circle of Pasta Brisè

Scallop, Lemon-Pea Puree, Squid Ink Fettuccine, Pumpkin & Mascarpone Sauce, Pumpkin Seeds, Crispy Shallot, Fried Sage, Purple Basil, Chives, Pea Shoots

Jerk pork croquettes, micro red vein sorrel & tomato relish, green pickle mustard seeds & stewj

Active Carbon covered Jumbo shrimp on smashed roasted peppers

Spicy tuna tartare, avocado, quail egg, caviar, toasted macadamia nuts, pickled radish, sesame soy ginger tamarind sauce

Cajun shrimp, charred okra, mustard greens, pickled red cabbage, spicy fried polenta, roasted carrot puree and barbeque

Imperial red prawns tartare, basil, green apple vinaigrette, mango puree ball, squid, black tuille quinoa, pink grapefruit pulp and lime zest

Scallops with chorizo, black pudding on a mint pea purée

Charred Octopus, Crispy Pork belly with Avocado Mousseline & Squid Ink Mole Sauce

Braised Octopus with sea beans, croutons & chorizo-paprika emulsion

Scallop with Black Truffle Slivers & Green Apple-Horseradish Vinaigrette

Sautéed Squid “Ribbons” with Saffron Risotto & Lemon Confit Emulsion

Veal and oyster tartare, snacked salad & burned bread powder

Roasted octopus with Yellow fava beens puree

Watermelon salad with diced English cucumber, cherry tomatoes, feta, edible flowers, chive and celery salt

Fremantle octopus, lemon potato, anchovy foam, nduja and capsicum aioli

Cucumber ribbons and radish dressed up in lemon, evoo, chilli flakes, sea salt and mint, piled onto a slick of garlicky yoghurt

GNOCCHI WITH ITALIAN SAUSAGE,RICOTTA CHEESE AND WALNUTS

RISOTTO SPECK AND RADISH

RISOTTO WITH PORCINI MUSHROOM

Mezzemaniche (short tube pasta) with baby prawn, courgette and cherry tomatoes

Pumpkin risotto with aerated mozzarella foam

Orecchiette pasta with italian sausage and wild broccoli

Linguine with lobster ,clams and cherry tomato sauce

Black tagliolini with octopus and smocked cherry tomatoes

Duck, butternut squash tortellini with ricotta and capers, tangerine emulsion with ginger

Capellini with Beef Tartare and Truffle Oil

Fusilli al Feretto with Crayfish in a creamy Tomato sauce with herbs

Filled Conchiglioni, bears garlic creme, Parmesanveloute, stone mushrooms, pickled leek and carrot, leekoil, herbs

Black Tiger Prawns, chardonnay sauce, squid ink Tagliarini, roasted onions, chanterelles, black Tuille, Nasturtium, pumpkinseed oil

Spinach risotto- burnt honey and lemon ricotta fritters- pickled oyester mushroom- toasted hazelnut

Confit Squid in iberico pork fat- Squid ink fettuccine- Pancetta and pinoli pangratatto- lemon and butter emulsion

BEEF BRASATO WITH MASH POTATOES

VEAL ESCALOPE WITH RED WINE AND GRAPES

Crab ravioli with sage butter and pomegranate

Lamb cutlet with pistachio crust served with roasted potatoes and gravy

Grilled duck breast with apricot sauce and green beans

Tuna stake with caramelised onion and caponata

Grilled beef ribeye, fried quails eggs, garlic mushrooms, pistachio chimichurri, pickled red onion and golden sultanas emulsion

Cornish red mullet, braised fennel, scallop, mullet and shellfish sauce

Butter Seared Salmon 60 degree C., Madras Currysauce, Crispy Salmon skin, carrots-pumpkin puree, Flower sprouts, pomegrenade cores and gel, ginger-herbs Ash, cress

NY Strip Char Sui Lobster Asparagus English Pea Nasturtium Hen of the Woods |Red wine Demi

Flamed Tuna on some Ratatouille, Beetroot with Pickled Radish and Dill Mayonnaise

Blue Scottish Lobster - Sweetheart-cabbage - Warm Brown butter Mayonnaise

Broiled Corvina Sea Bass Summer Vegetable Salsa, Pickled Jumbo Asparagus, Lime Butter Sauce, Torched Avocado Rosette, Crisp Red Chile Tortillas, Cilantro Oil

Seared tuna, rolled in sesame and fennel seeds, mustard and rapeseed emulsion, grilled white asparagus and preserved cherry blossom buds

Fenugreek/Fennel/Coriander Crusted Rib Eye, Curry Bernaise, Garam Masala/Honey Glazed Carrots, Roasted Garlic/Shallot, Beet Foam and Poached Egg

Dry Brined Chicken Breast | Pink Peppercorns | Brandy Pan Sauce | Chèvre/Carrot Puree | Charred Leeks | Beech Mushrooms | Pomme De Terre Fondante

West Country Lamb, Lovage, Glazed confit lamb neck, Croquet of lamb sweetbread and kidneys, Fermented garlic, Parsley croute, Roasted shallot, Dutch Broad Bean

Sea bass / shrimp powder / asparagus / mashed potatoes with herbs / Anethe sauce and Salmon and lumpo eggs

Veal filet, purple sweet potatos puree, brokkoli, almond, honey chili Apple, Calf jus

Pork cheek, eel & carrot purée with ginger

Welsh beef duo, pan roasted Sirloin, beef shin croquet, potato fondant, roasted carrot purée, buttered greens

Cornish sea bass served with English green peas & broad beans

Honey glaced Duckbreast "Bavaria", Orange-Demiglace, potatoe dumpling, red cabbage braised and gel, caramelized kumquat, red currant gel

Corn Chicken Supreme 60 degree, Sauce Aurora, Bears garlic-Green Asparagus Cous Cous, white Asparagus, confied cherry-tomato, mango-chilli Emulsion

Confied pork Filet, roasted black sesam coat, Bavarian dark beer sauce, garden peas pod and Mousseline, braised young garlic, oven baked sweet potatoe Pommes, marinaded cherry tomatoes, corall hip, fresh herbs

Seared Breast of Guinea Fowl, in Herbs fried Praline of Guinea Fowl, Tomato/Habanero Gel, Squid ink Noodles, pepper-cherries, thym, eatable flower

Glazed Lamb Shank - Spiced Tomato Chutney - Madras Yoghurt - Flatbreads

Prime black angus strip steak, orange habanero glaze, roquefort espuma, beet bbq sauce

Pork Tenderloin, Red Cabbage Purée, Apple-Radish Salad with Dijon-Tarragon Dressing, Red Cabbage Marmalade, Pan Sauce

Confit Salmon, leek and potato veloute,

Tuna steaks and seasonal vegetable creams and cuttlefish ink

Buffalo ricotta and black truffle filled tortellini, shiitake mushroom cream, shallot and truffle butter sauce and sorrel leaves

Grilled mackerel, roasted root veg puree, Spinach, beet Tuille

Pan roasted sirloin steak, parsley root purée, parsley and horseradish crumb,slow cooked onion and mushrooms jus

Veal tenderloin, potatoe puree, oyster mushroom, kale greens and thyme jus

Honey Pumpkin Seed Crusted Lamb Loin, Butternut Squash, Braised Red Cabbage, Zucchini Ribbons, Pickled Pearl Onion

Entrecote, matured in Zele ,green asparagus from Limburg ,chanterelles, turnip cream, gravy with tarragon

Morrocan inspired meatballs in a spiced tomato sauce, using mizanspices saffron polenta, nuts and olives

Poached Lobster with Chanterelles, Baby Turnips, & Truffled Lobster Jus

Poached Halibut, Radish Medley, Daikon-Ginger Dashi

Salmon, curried peanut hummus, spring onion tempura, confit red pepper, chilli oil

Salmon, roasted potatoes, asparagus, morel mushrooms, smoked potato cream sauce

Duck breast, sweet potato, peanut, turnip, fermented coffee bean

Salmon filet in amaranth pops, beetroot dust, broccoli cream

Sea bass, orange black wheat, molecular orange foam

PISTACHIO TIRAMISU'

Lime tart with berries gel sauce

Triple chocolate cheesecake

Pumpkin and cinnamon fondant

Date sponge with roasted caramelized plums served with mice pie ice cream

Panna cotta with vanilla and vervain, apple, cinnamon and salted biscuits crumble

Pumpkin crostini with chicken liver pate' mascarpone and herbs cream

Beef and pork meatball with aubergine cream

BEEF LASAGNA

BEEF BRASATO WITH MASH POTATOES

Deep fried polenta with porcini mushrooms cream

Lamb cutlet with pistachio crust served with roasted potatoes and gravy

Triple chocolate cheesecake

Pumpkin and cinnamon fondant

BUTTERMILK PUMPKIN FLOWER WITH RICOTTA CHEESE AND MINT

Beef and pork meatball with aubergine cream

Dry pack scallops-carred Chile lime salsa,basil oil

Burrata, Lemon-Pepper, different sorts of fresh tomatoes, garden peas, seasalt flakes, olive oil, herbs

Crispy bacon wrapped shrimp / Grilled onion / Creamed green peas/ Purple potato purée

Active Carbon covered Jumbo shrimp on smashed roasted peppers

Fig carpaccio, babykiwi, parmigiano, thyme, pansy flower

GNOCCHI WITH ITALIAN SAUSAGE,RICOTTA CHEESE AND WALNUTS

Pumpkin risotto with aerated mozzarella foam

BEEF BRASATO WITH MASH POTATOES

Lamb cutlet with pistachio crust served with roasted potatoes and gravy

PISTACHIO TIRAMISU'

Lime tart with berries gel sauce

Pumpkin and cinnamon fondant