Prosciutto crudo, salame, coppa, Parmigiano, blue cheese, sun dried tomatoes, marinated artichokes and olives

Shaved air cured rare beef, freshly squeezed lemon, rocket and Parmigiano cheese

Marrow oven-baked with bechamel, garlic parsley and breadcrumbs, finished off with Parmigiano.

Char-grilled aubergine smothered in a herb-enriched tomato sauce, garnished with Parmigiano and mozzarella

Patagonica calamari tubes seasoned and flat top grilled, finished off in the pan with parsley and extra virgin olive oil. Served on aglio e olio pasta or side salad.

Pan fried strips of calamari tossed in Veneranda sauce. Served on aglio e olio pasta or side salad.

Fresh button mushroom salad, shaved Parmigiano, fresh lemon, black pepper and rucola

Bruschetta bread with three different toppings: tomato, basil, garlic and olive oil; artichokes and caramelized onions, marinated aubergines and parmigiano.