STARTERS Smoked Salmon Carpaccio -â 10 Tenderloin Carpaccio
STARTERS Smoked Salmon Carpaccio -‐ 10 Tenderloin Carpaccio -‐ 13 Bowl of Italian Roasted baby potatoes w/ fresh Rosemary – 7 Meat balls x 2, crusty bread w/spicy Salsa -‐ 12 Scallops (4) w/ lemon infused olive oil, garlic, paprika & hint of fresh chilli 15 Mixed Gnocchi nibble board– topped w/ beef Ragu and a hint of fresh chilli -‐ 8 Antipasto for one -‐ smoked ham, sopresso, pancetta, Gorgonzola, Cream Cheese & Asiago w dried fruit, dried nuts, pickled veg, goji berry & coconut crackers – 12 PIZZA – 6 slices Margherita w/ tomato, parmesan, buffalo mozzarella, fresh basil & extra virgin olive oil -‐ 17 Potato & Rosemary w/ ricotta, mozzarella, and balsamic onions – dressed with fresh rosemary and walnuts -‐ 17.5 Four Cheese w/ buffalo mozzarella, ricotta, gorgonzola, garlic, balsamic onion w chopped toasted walnuts – $19.00 Capricciosa w/ ham, tomato, mozzarella, provolone, confit onion, kalamata olives, anchovy, marinated artichoke 18.5 Pepperoni w/ tomato, mozzarella, provolone and chilli -‐ 18.5 Tropical w/ smoked ham, tomato, mozzarella, provolone & pineapple -‐ 18.5 Meat – Lover w/ tomato, provolone mix, prosciutto, sopressa, pancetta, baked capsicum, onion, green olives w hint of chilli -‐ 21.5 Italian Sausage w/ onion confit, garlic, oven roasted red peppers, buffalo mozzarella, marinated artichokes topped w Rocket -‐ 20 Chilli Crab w/ ricotta, aged parmesan, buffalo mozzarella, cherry tomatoes, grated lemon rind, garlic, onion confit w fresh chilli and flat leaf parsley 24 Garlic w/ mozzarella & Rosemary Pizza 6.5 Gluten free base x $6 BURGERS Traditional Hamburger w the LOT – homemade tomato sauce, Lettice, cheese, tomato, fried onion, beetroot, egg & bacon on a sesame seed bun. Oven baked Patti, aged cheddar, Bavarian sweet mustard, rocket, tomato, caramelized onion, dill pickle on a brioche bun served with fat oven baked chips -‐ 14
PASTA Organic Stoneground Pappardelle w/ wild Basil, South Gippsland garlic Napoli (v) -‐ 16 Penne –Spicy Italian sausage, Creamy Feta, spring Peas in Napoli -‐ 20 Organic Stoneground Spaghetti – Traditional Beef & Pork meatball Ragu -‐ 18 Girasoli Porcini Mushroom & Truffle w/ fresh dill, lemon infused olive oil, wild rocket & a dash of crème fraiche -‐ 20 GREENS & LEAFS Radicchio, fennel, orange & salted ricotta salad 10.5 Buffalo mozzarella, homegrown tomato & basil 9.5 Rocket leaves, shaved pears, Parmesan & aged balsamic vinegar topped with walnuts 10.5 SWEET CALZONE Nutella & banana w vanilla Ice cream on the side 11 Berries w/ maple syrup topped with vanilla ice cream 11 DESSERT Nashi Pear Carpaccio (V) – 8 Eclairs – SALTED CARAMEL, COFFEE, CHOC & PASSIONFRUIT Gelato – LEMON
PASTA Organic Stoneground Pappardelle w/ wild Basil, South Gippsland garlic Napoli (v) -‐ 16 Penne –Spicy Italian sausage, Creamy Feta, spring Peas in Napoli -‐ 20 Organic Stoneground Spaghetti – Traditional Beef & Pork meatball Ragu -‐ 18 Girasoli Porcini Mushroom & Truffle w/ fresh dill, lemon infused olive oil, wild rocket & a dash of crème fraiche -‐ 20 GREENS & LEAFS Radicchio, fennel, orange & salted ricotta salad 10.5 Buffalo mozzarella, homegrown tomato & basil 9.5 Rocket leaves, shaved pears, Parmesan & aged balsamic vinegar topped with walnuts 10.5 SWEET CALZONE Nutella & banana w vanilla Ice cream on the side 11 Berries w/ maple syrup topped with vanilla ice cream 11 DESSERT Nashi Pear Carpaccio (V) – 8 Eclairs – SALTED CARAMEL, COFFEE, CHOC & PASSIONFRUIT Gelato – LEMON
