Lunch

Lunch Farinacei

HOMEMADE PAPPARDELLE COME LI FA MAMMA FELINA
Homemade pappardelle pasta tossed with mini three meat meatballs, crushed San Marzano tomato finished with Ricotta Salata cheese & red pepper flakes
TAGLIATELLE BOLOGNESE CON RICOTTA
Homemade Tagliatelle with three meat San Marzano tomato ragú topped with whipped Ricotta finished with Sicilian extra virgin olive oil
LINGUINE ALLE VONGOLI VERACI
Linguine with cockles, cherry tomatoes, white wine sauce, garlic, parsley & red pepper flakes
STRIGOLONI SALTATA CON ASTICE, GAMBERI
Imported Strigoloni from Naples sautéed with lobster, prawns, asparagus, zucchini, finished with white wine, olive oil, truffle essence & a touch of cognac
CAVATELLI ALLA SALSICCIA DI LATTE
Homemade broccoli rabe Cavatelli baked with hot & sweet sausage, tomato sauce, finished with imported Ricotta Salata
GNOCCHETTI DI CAPRA CON SUGO D’ANATRA
Our famous homemade goat cheese Gnocchi with slow cooked Moskovite duck ragu’, crispy wild mushrooms, finished with Westfield goat cheese

Lunch Per Cominciare

INSALATA DI CAVOLETTI CON FORMAGGIO DI CAPRA, NOCI TOSTATE E TARTUFO
Shaved miniature brussels sprout salad, tossed with toasted hezelnuts, crispy imported Pancetta in a truffle Parmigiano vinaigrette with Westfield goat cheese croquettes
ZUPPA DELL GIORNO
Soup of the day
INSALATA MISTA
Organic field greens & Belgian endive salad dressed white Balsamic vinaigrette, candied walnuts, fresh orange, topped with Gorgonzola Dolce.
TERRASOLE CAESAR
Grilled organic baby artisan romaine heart lettuce with creamy parmigiano dressing, Parmigiano crisp & Grissini
CARPACCIO DI BARBABIETOLE CON FORMAGGIO DI CAPRA
Thinly sliced organic local beets, arugula, toasted almond goat cheese roundure, white truffle essence
PANINO DEL GIORNO
Panini of the day

Lunch Secondi

SALMONE IN CROSTA DI ERBE ALLO CHAMPAGNE
Fresh horseradish and paprika crusted Alaskan wild King salmon poached in Champagne served with organic red quinoa, local farm baby vegetables
VITELLO ALL MILANESE
Grass fed veal chop Milanese (thinly pounded) panko crusted topped with Prosciutto di Parma, organic baby arugula, multi-colored cherry tomatoes, half imported Burrata cheese from Puglia, black truffle
POLLETTO DELLO CHEF
Panko crusted Giannone chicken breast stuffed with Prosciutto di Parma, wild baby arugula and Burrata cheese finished with natural chicken broth, over truffle mashed potatoes & sautéed baby spinach
OSSO BUCO D’AGNELLO
Chianti & aromatic vegetables braised lamb osso buco, soft Westfield goat cheese polenta, assorted mixed wild mushrooms
GRIGLIATA DI PESCE
Grilled seafood platter (baramundi, two prawns, calamari, King salmon) finished with lemon extra virgin olive oil, local farm baby vegetables
KOBE BEEF BURGER
100% Grass fed kobe beef burger on artisan black pepper sesame brioche bun, saffron mayo, mixed mushroom wine reduction, truffle essence, served with mixed green salad
BARAMUNDI ALLA AQUA PAZZA
Imported grilled Australian Baramundi (wild sea bass) finished with extra virgin olive oil, white wine, black olives, capers served with fingerling potatoes & local farm baby vegetables

Lunch Wine Bites

SELECTION OF SALUMI
Click here for available selection
POLENTA CON POLPETE
Veal meatballs or Porcini mushroom Sicilian eggplant meatballs (vegetarian) in tomato ragu, over creamy truffle polenta
CALAMARI GRIGLIATI
Thyme-grilled calamari with lemon oil, pepperoncino, and greens
PEPATA DI COZZE ALLA TARANTINA
Mussels steamed in white wine, garlic, extra virgin olive oil, and red pepper flakes
PANZANELLA ALLA TOSCANA
Half Burrata cheese imported from Puglia (Italy), grilled Tuscan bread, avocado, frash fava beans, cucumbers, multi-colored cherry tomatoes, fresh basil
MALANZANA DI PARMIGIANA
Sicilian violet grilled eggplant layered with fresh Buffalo mozzarella, San Marzano tomato sauce, fresh basil
FICHI SPECK E NOCI
Roasted mission figs wrapped in Speck, whipped ricotta & candied walnuts
THREE CHEESES
FIVE CHEESES
SEVEN CHEESES