First course (choice of one)

• Baked Cannelloni - with slow cooked duck, ricotta and Béchamel
• Crisp Flatbread - with spicy sausage, peperonata agrodolce and Parmesan
• Crispy Calamari with Fried Olives and Peppadew Peppers - chickpea flour-crusted with a lemon-harissa dipping sauce
• Tega Hills Mixed Greens Salad - pistachio tuile and goat cheese Boursin, roasted tomatoes and a Banyuls vinaigrette

Entrée (choice of one)

• Grilled Flat Iron Steak with a Moroccan Spice Rub - CAB flat iron rubbed with ras el hanout, with an olive and roasted tomato crushed potato and charmoula-glazed carrots
• Slow Roasted Berkshire Pork Shank - over a butternut squash and guanciale hash with black trumpet mushrooms
• Roasted Scottish Salmon - with lobster and ricotta crespelle, wilted spinach and a light Chardonnay beurre blanc
• Mushroom Bolognese - mixed chopped forest mushrooms slow-cooked with diced vegetables and tomatoes over paccheri pasta

Dessert (choice of one)

• Cake di Chocolate - with a warm molten center and vanilla bean ice cream
• Pistachio and Roasted Pear Baklava - with cardamom and saffron mascarpone
• Spiced Carrot Cake - topped with walnut streusel, cream cheese mousse, and a raisin coulis
• Chocolate and Nutella Tart - accompanied by hazelnut gelato and Frangelico crème Anglaise
• Apple-Brioche Bread Pudding - served hot with salted caramel, shortbread cookie crumble, and vanilla gelato
• Pumpkin Cheesecake - with a pumpkin seed crust and garnished with white chocolate croquant and praline syrup
• Turkish Coffee Pot de Crème - coffee custard topped with cardamom-infused whipped cream and accompanied by an almond and black pepper biscotti