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Festive Beef Wellington
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Winter-Herb-Crusted Alaska Salmon Fillet Confit with Assorted Grilled Vegetables, Amalfi Lemon and Pinot Grigio Sauce
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Roasted Whole Turkey with Chestnut and Forest Mushroom Stuffing, Served with Giblet Sauce and Cranberry Sauce
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Roasted Turkey Breast with Chestnut and Forest Mushroom Stuffing, Served with Giblet Sauce and Cranberry Sauce
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Organic Acacia-Honey-Glazed Gammon Ham with Grilled Pineapple, Pomegranate and Marsala Wine Sauce
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Black Truffle and Honey-Glazed Bone-In Gammon Ham with Butter-Poached Corn on the Cob, Pomegranate, and Marsala Wine Sauce
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Puglia-Style Roasted Crispy Pork Belly Marinated with Pinot Grigio White Wine, Fennel Seeds and Sun-Dried Tomatoes
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Taggiasca Olive-Crusted Rack of Lamb with Grilled Artichokes, Sun-Dried Tomatoes and Green Peppercorn Sauce
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“Peperone Crusco” Roasted Wagyu Beef Rump with Roasted Forest Mushrooms and Amarone Red Wine Sauce
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Cheese Selection (Selection of Three)
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Cheese Selection (Selection of Six)
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