Book the Cook menu from Rome
Truffled tortellini with a light creamy parmesan cream sauce served with parma ham and fried sage.
Rigatoni in a parmesan butter sauce served with grilled porcini and leek.
Grilled stuffed chicken with baby spinach and feta cheese served with creamy polenta and grilled vegetables.
Grilled Branzino with lemon butter, served with green asparagus and rosemary potatoes.
Omelette with quinoa, served with sliced cucumber, champignon mushrooms and half grilled tomato.
Twice cooked pork served with steamed rice and assorted vegetables.
Chinese noodle in braised beef in a spicy beef broth with baby pak choy.
Rice congee with chicken served with chinese cruellers.