Taste of Tuscany

Toasted pane Di casa, topped with diced Roma tomatoes, basil and garlic,

Freshly baked pane Di casa served with balsamic vinegar and olive oil.

Mixture of crisp lettuce leaves tossed with tomato, cucumber and Kalakaua olives, drizzled with Italian dressing.

Sliced Roma tomatoes, bocconcini cheese and fresh basil drizzled with

Large green olives stuffed with feta cheese, crumbed snap fried,

Wedges of Camembert cheese coated with breadcrumbs and deep-fried

Button mushroom caps stuffed with Camembert cheese, crumbed and Deep-fried, served with lemon and Tartare sauce.

A medley of baby octopus, scallops and king prawns sautéed in olive oil, garlic, chilli and shallots, served sizzling in a cast iron pot with fresh pane Di casa.

Kalamata olives pan-fried in olive oil, garlic, chilli and a touch of lemon, served sizzling in a cast iron hot pot with fresh pane Di casa.

Ragu of beef and veal mince cooked in red wine and tomato sauce.