Antipasti

A grazing board of cured meats, marinated olives, artichokes, and sharp pecorino arranged for the table.

Sweet roasted beets meet tangy whipped goat cheese on a charred baguette, finished with honey and thyme.

Bulgur, parsley, and mint tossed with lemon and olive oil, served in crisp lettuce cups.

Rice paper wrappers bundle shrimp, vermicelli, carrot, and a jungle of herbs - our lightest starter.

Poached tiger prawns on shredded little gems with a cognac-spiked marie rose sauce.

Air-dried beef draped over crisp apple, toasted walnuts, and arugula in a mustard vinaigrette.

Triangular white bread sandwiches from Venetian cafes, layered with tuna, egg, and caper mayo.

Summer on a plate: ripe heirloom tomatoes, buffalo mozzarella, torn basil, and aged balsamic.