warm cheese fondue, served with croutons, gherkins and bay poatao
mini wood fried oven baked cheese, char grilled vegetables and herbs filled turnovers
a blend of artichoke, spinach and cream cheese served with crispy olive tapenade bread
tomato bruschetta, mozzarella fritters and filled mushroom, served with zesty pizzaiola sauce
prawn sauteed in virgin olive oil, white wine, parsley, garlis and lemon
thinly sliced tenderloin with green leaves extra virgin olive oil and parmesan shavings
an assortment od italian cold meats and pickled italian vegetables