Main Course

Main Course

PASTA & RISOTTO

SPAGHETTI ALLA MARADONA

A full-flavored spaghetti with garlic and chili flakes lightly roasted in extra virgin olive oil with a sprinkle of salt; an Italian staple with a twist of toasted bread crumbs on top, just as the footballing legend like it

SPAGHETTI AL POMODORO

Simple, classic yet modern, and velvety combination of roasted tomatoes, fresh basil, and garlic

FETTUCINE ALFREDO

We make it Classico with butter and Parmigiano Reggiano emulsion but you can also have it al Americano with fresh cream replacing the butter

TAGLIATELLE AL RAGÙ ALLA BOLOGNESE

Long, flat ribbons of pasta tossed in the rich, meaty tomato ragù refined and simmered for hours that is a signature dish of the city of Bologna

RISOTTO AI FUNGHI

Arborio rice with mixed wild mushrooms sautéed with onions, garlic, and parsley mixed with a touch of cream and Parmesan cheese

RISOTTO ALLA PESCATORA DI MARE

Arborio rice with fresh local prawns, squid, mussels in garlic infused extra virgin olive oil and homemade seafood broth, finished with lemon zest and parsley

Main Course

PIZZA

MARGHERITA

Crushed tomato sauce base, a dash of pecorino cheese, mozzarella cheese chunks and extra virgin olive oil, finished with basil leaves

QUATTRO FORMAGGI

Silky fresh cream base with mozzarella, Parmesan, blue and pecorino cheeses

VEGETERIANA

Crushed tomato sauce base with eggplant, zucchini, mushrooms, and red, yellow, and green peppers with mozzarella cheese chunks

FRUTTI DI MARE

Crushed tomato base with prawns, squid, mussels, anchovies, and capers sprinkled with finely chopped parsley

NEW YORK

Crushed tomato base with a sprinkle of parmesan cheese, chunks of mozzarella cheese and beef pepperoni

Main Course

SEAFOOD

ROASTED SEA BREAM

Pan-seared local sea bream fillet served with a side of squid ink spaghetti with crab, garlic, and chili flakes.

ROASTED SALMON

Pan-seared Scottish salmon fillet served with sautéed green beans and baby potatoes.

PESCE AL SALE

Fresh local whole sea bream completely covered in sea salt and baked to perfection in the oven, served with a generous side of mixed salad and roasted vegetables – please allow up to 45 minutes for cooking and service time or you may pre-order before your next visit

Main Course

POULTRY

POULET RÔTI

Oven-roasted ½ Chicken served with roasted potatoes, root vegetables, jus and fluffy Lebanese garlic paste on the side

MAGRET DE CANARD GLACÉ

Ginger glazed duck breast served with honey plum, red cabbage, asparagus and soy sauce reduction

Main Course

STEAKS

GRILLED CERTIFIED ANGUS BEEF FILET

GRILLED CERTIFIED ANGUS RIB EYE

BLACK ROCK GRILL

You personally grill your choice of certified Angus beef filet or rib eye steak to sizzling perfection on a 400-degree Celsius volcanic rock that ensures every bite is just as hot and juicy as the first

Main Course

LAMB

LAMB SHANK

Fresh lamb shank slow-braised in a red wine-based stock with dates and aromatics and served with garlic mashed potatoes and caramelized carrots.

LAMB SHANK

Fresh lamb shank slow-braised in a red wine-based stock with dates and aromatics and served with garlic mashed potatoes and caramelized carrots.

MAKE YOUR OWN BURGER

Served with your choice of French fries, smashed potatoes, or potato wedges.

For your sweet tooth!

DESSERTS

FRESH FRUIT PLATTER

Strawberries, pineapple, blueberries, red grapes, kiwi, mandarin and banana rough chopped and served with a honey and lime dressing with a splash of orange blossom water; fresh and refreshing

AFFOGATO

A scoop of vanilla ice cream topped with a double shot of freshly brewed espresso

HOMEMADE CHEESECAKE

Served with a mixed berry compotesso

FONDANT AU CHOCOLAT

This molten chocolate cake combines the best of two worlds, a soft and fluffy, flourless soufflé on the outside and a hot and gooey chocolate lava from within – served with a scoop of vanilla ice cream

HOMEMADE ICE CREAM AND SORBET

Please ask your server about this week’s flavors.

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SET DATE :

14

May

GUESTS :

1