Friday, 26 August 2011
Thursday, 25 August 2011
Our own focaccia with extra virgin olive oil and the finest aged balsamic. Baked twice daily and served with a selection of wonderful breads from Jamie's artisan bakery including 16 hour sourdough and crispy music bread with rosemary and lemon gremolata.
Crispy rice balls stuffed with smoked buffalo mozzarella and porcini mushrooms.
Stuffed with four cheeses, lemon and mint, in an olive and tomato sauce.
Parcels stuffed with creamed ricotta, lemon, mint and Parmesan. Pure heaven!
WILD TRUFFLE RISOTTOFinely minced wild black truffe with creamy rice, butter and Parmesan. This is a real treat!