Chef Barbara Davidson focuses on fresh and healthy fare, with lots of vegetables and salads inspired by Mediterranean and Asian cuisines.

Lunch

Positano Salad

Fresh figs wrapped in prosciutto,
Bocconcini and basil on a bed of mixed greens
with a light lemon-honey dressing

Grilled sea scallops and prawn skewers served with chunky salsa verde
Chocolate dipped strawberries

Zuppa di cozze
Salad Niçoise with fresh seared tuna and caper berries
Lemoncello sorbet with raspberries

Antipasto of roasted mediterranean vegetables
Garlic prawns tossed with penne pasta
Nectarine and berry crostata

Insalata Caprese
Veal scaloppini Milanese
Champagne jelly with fresh peaches

Spaghetti à la vongole
Grilled Langoustines with garlic lime butter
Garden salad
Peach and blueberry crumble

Seafood Paella served with saffron Aioli
Insalata Verde
Bananas in spiced rum sauce over vanilla bean ice cream

Scallop-filled roasted red peppers topped with coriander pesto
Arugula, proscuitto, and walnut salad
Orange and almond tarte

Hors d’ oeuvres

Tomato bruschetta with asparagus, gorgonzola and basil
Spicy shrimp in wonton cups
Golden shallot pancakes with buffalo mozzarella and green olive tapanade
Phyllo tart of smoked salmon, cherry tomatoes and dill with cucumber lime salsa
Goat cheese & tomato galette with roquette and basil oil
Caramelized onion tartlets with goat cheese and thyme
Mini eggplant parmesan

Dinner

Saffron risotto
Roasted Monkfish - wrapped in proscuitto, filled with sun dried tomatoes
and served on a bed of arugula
Molten chocolate cakes with white chocolate hazelnut sauce.

Seared duck breast, balsamic shallot sauce
Roast pumpkin purée, snow peas tossed in toasted sesame seeds
Cinnamon pavlovas filled with caramelized apples and blackberries

Chilled Asparagus  soup
Honey glazed roasted cornish game hens with garlic and rosemary
Broccoli and cauliflower amandine
Kahlua chocolate mousse

Fennel, walnut and parmesan salad
Seafood  bouillabaisse with  saffron aioli
Poached pears with five spice ice cream

Crab cakes with cherry tomato and coriander salsa
Seared tuna filet, sesame new potatoes, baby bok choy and  soy tahini sauce
Cointreau and lemon tarte

Artichoke, arugula and parmesan salad
Sicilian style branzino (sea bass) baked with lemon, capers and rosemary
served on a bed of roasted potatoes
White chocolate mousse in brandy snap baskets with redcurrant sauce

Chicken and ancetta caesar salad in a crispy parmesan basket
Grilled filet mignon, roasted  garlic mash, wild mushroom port sauce
Chocolate espresso terrine

Grilled swordfish smothered with tomatoes, capers and olives.
Asparagus with shaved parmesan,
Chocolate nut torte with coffee crėme anglaise