Chef Vincenzo De Giorgio

This is not an extra. I am going to offer an authentic ITALIAN APERITIF as a little present

Insalata di mare rivisitata (seafood salad my fantasy)

Mussel gratin

Prawns cocktail my fantasy

Salmon carpaccio

Salmon mousse with croutons

Grilled octopus with potatoes mousse

Spice prawns with cherry tomato sauce

Barchetta di melanzana ( aubergine filled seafood pasta )

Connubio di mare con fiore di verdurine grigliate ( sea bass and king prawn with a rose of grilled vegetables)

Fish Lasagne

Orecchiette pasta with prawns and courgettes

Paccheri ai frutti di mare (paccheri pasta with seafood)

Risotto alla marinara (rice with seafood and fresh tomato sauce)

Risotto alla pescatora (rice with seafood)

Salmon in pistachio croute, broccoli, potatoes pure and mix salad

Panna cotta with strawberry or nutella sauce (original Italian recipe)

Strawberry tart

Tiramisù (original Italian recipe)

Tortino al cioccolato con cuore fondente ( chocolate cake with soft heart)

Canapè with salmon and prawns

Prawns cocktail

Traditional roast turkey

Roast potatoes

Roast parsnips

Cranberry sauce

Gravy

Roast carrots

Pigs in blankets

Christmas Pudding

Quiche Lorrainne

Potatoes Dauphinoise ( Potato with cream, cheese and a hint of garlic and thyme )

Croque Monsieur ( The world’s finest sandwich is nothing more than a grilled ham and cheese. What makes it so special? Velvety béchamel sauce oozing out all over the place. It is mind blowing, really! )

Croque Madame ( Croque Monsieur with add a fried egg on top )

Cocomber a la menthe ( This salad made of sliced cucumbers and mint with a fuss-free yogurt dressing )

French Lentils Whit Dijon Vinaigrette

French Onions Soup

Ratatouille ( Vegetables )

Boeuf Bourguignon ( Classic French beef stew made with red wine, pearl onions, mushrooms and bacon )

Coq Au Vin ( Classic red wine chicken stew from Burgundy )

Cassoulet ( Cassoulet is a country French dish that features sausage, pork, and white beans )

Lamb Chops With A Cognac Dijon Creams Sauce

Chicken Cordon Bleu ( Chicken breast filled ham and cheese )

Hachis Parmentier ( It is usually made with chopped or minced lamb or beef; in either case it may be made with either fresh or left-over cooked meat. (The modern English term "hash" derives from the French "hachis", meaning food "finely chopped".)

Pear Tart

Profiteroles

Chocolate Mousse

Creme Brulee

Chocolate crepes

Avocado Maki ( Plain avocado sushi roll )

Cucumber Maki ( Plain cucumber sushi roll )

Vegetarian Nigiri ( Slices of vegetable on pillows of rice )

Vegetarian Sushi

Vegan Crunch Roll ( Vegetable sushi roll topped with spicy vegan mayo, teriyaki sauce and fried onions )

Japanese Style Rice With Marinated Vegetable

Vegetarian balls with avocado and soya sauce

Avocado Tartare ( Diced avocado on sushi rice with a yuzu soy dressing )

Vegetable Gyoza ( Vegetable dumplings with sweet chilli sauce )

Dorayaki ( A classic Japanese confection, these honey pancakes are filled with sweet red bean paste )

Japanese Cheesecake ( The combination of creamy cheesecake and cotton-soft soufflé is what makes this cheesecake insanely good )

Salmon Maki ( Plain salmon sushi roll )

Salmon Nigiri ( Slices of salmon on pillows of rice )

Prawn Nigiri ( Slices of prawn on pillows of rice )

Avocado Maki ( Plain avocado sushi roll )

Cucumber Maki ( Plain cucumber sushi roll )

Ebi Fry ( Tail-on breaded prawns )

Prawn Gyoza ( Prawn dumplings with a serving of sweet chilli sauce )

Beef Gyoza ( Beef dumplings served with sweet chilli sauce )

Chicken Katsu ( Rice with Japanese-style curry sauce and breaded chicken )

Japanese Style Rice With Marinated Chicken

Salmon Tartare ( Diced salmon and avocado on sushi rice with a yuzu soy dressing )

Chicken Gyoza ( Chicken dumplings with a serving of soy and ginger sauce )

Dorayaki ( A classic Japanese confection, these honey pancakes are filled with sweet red bean paste )

Japanese Cheesecake ( The combination of creamy cheesecake and cotton-soft soufflé is what makes this cheesecake insanely good )