The Woolsey

A delightful spread of Brie, Fontina, and Gorgonzola cheeses, paired with Prosciutto, Hot Salami, Capicolli and Sopresatta. Served with Olives, a mix of roasted pistachios & walnuts, sweet orchard relish, served with herb crostini.

Fresh burrata, slow-woodfire roasted cherry tomatoes, sweet orchard relish, basil, extra virgin olive oil, focaccia.

Handcrafted beetroot ravioli stuffed with ricotta, cream cheese, walnuts, and pistachios, finished with fresh microgreens.

Smoked salmon tartare over creamy avocado mash, brightened with citrus, olive oil, and a garnish of fresh microgreens, served with a side of in-house herb crostini.

Woodfire-baked beef & pork meatballs in San Marzano tomato sauce, parmigiano.

Crispy risotto balls, stuffed with mushroom, served with truffle pecorino aioli.

Lightly fried calamari, lemon, garlic aioli.

Thinly sliced eggplant, mozzarella, parmesan, marinara sauce, finished in woodfire oven.

A vibrant Italian spring mix, with cherry tomatoes, cucumber, red onion, shaved carrots, and sweet bell peppers, finished with Kalamata olives and Parmesan shavings. Tossed in a bright lemon vinaigrette with extra virgin olive oil, blueberry and toasted pumpkin seeds.

Fried polenta slice, layered with fior di latte, vine-ripened tomatoes and a balsamic glaze, served with in-house pesto mayo.

Fresh fennel and celery salad with lemon vinaigrette, topped with toasted walnuts and orange.

Woodfire-baked beef & pork meatballs in marinara, served over linguini finished with parmesan and fresh basil.

Linguini in a tomato sauce with Kalamata olives, capers, garlic, anchovies, and a touch of chili, finished with fresh parsley.

Spaghetti tossed in olive oil, sautéed garlic, chilli flakes, shrimp finished with fresh parsley.

Spaghetti with crispy pancetta, egg yolk and Pecorino Romano Cheese.

Arborio risotto simmered in a rich seafood broth with prawns, mussels, calamari, and cherry tomatoes, finished with fresh herbs and a drizzle of extra virgin olive oil.

Pan-seared chicken breast with porcini mushrooms in a velvety Marsala wine reduction, accompanied by silky potato purée and finished with fresh herbs.

Crispy breaded veal, and fresh arugula salad, served with white wine sage sauce.

Tender grilled tiger prawns accompanied by a refined Sicilian caponata of eggplant, bell peppers, tomatoes, and olives, finished with fresh herbs and a drizzle of extra virgin olive oil.

Tender, slow-cooked lamb shank atop creamy rosemary polenta, finished with a rich pomegranate reduction and microgreens.

Pan Seared Cod, white wine, garlic, cherry tomato & basil served on a bed of sautéed spinach.

House-made Savoiardi biscuits soaked in espresso, Kahlua and Baileys, topped with mascarpone cream.

Panna cotta with mix-berry compote.

Silky vanilla custard with a brittle, caramelized sugar topping.

Two scoops of Vanilla bean gelato.