Celebrate the season at Christmas Kitchen with a specially curated three-course menu by Chef Bruno Buccelli.
STARTER
Pheasant liver pâte – served warm with toasted bread
Prawns cocktail – prawns, garlic mayo, pickles and lettuce
Aubergine parmigiana – Aubergines baked with tomato and mozzarella (Vegetarian)
MAIN COURSE
Sea-bass al forno – Baked seabass served with tomato, olives, potatoes
Venison lasagna – Lasagna pasta with venison ragù and cheese
Porchetta – roasted pork served with potatoes
Risotto ai funghi – Creamy risotto with mixed mushrooms
(Vegan – Gluten free)
Fried Polenta – Deep fried Polenta sticks served with tomato sauce (Vegan – Gluten free)
Tiramisú
Sicilian Cannolo
Trio of mini Italian pastries
Forest fruit meringue (Vegan – Gluten free)