Set Menu
Lunch: Monday to Saturday Evening: Monday to Thursday
Starters
Gamberoni
Tiger prawns pan-fried with sweet Italian peppers, red onions and chilli in a touch of olive oil, garnished with rocket leaves (supplement of £2.50)
Calamari Fritti
Calamari rings dusted in flour, deep-fried and served with salad leaves and home-made tartar sauce
Pasticcino con Caprino
Filo pastry parcel filled with goat’s cheese and caramelised red onions, baked in the oven and finished with a drizzle of green pesto
Fegatini con Salsicce
Chicken livers pan-fried with Tuscan sausage and finished with a red wine and spicy tomato sauce
Sardines
Whole sardines pan-roasted with fresh herbs and garlic. Garnished with salad leaves and a served with a wedge of lemon
Involtini
Mozzarella pieces wrapped in Italian cooked ham, lightly grilled, garnished with rocket leaves and finished with a drizzle of Mediterranean pesto
Penne/Spaghetti al Ragu
Tubes of pasta or spaghetti tossed with Chef’s own Bolognese sauce and dusted with Parmesan cheese
Mains
Lasagna
Traditional Italian lasagna made from homemade Bolognese sauce layered with Bechamel sauce, mozzarella cheese and boiled eggs, dusted with Parmesan cheese and baked in the oven. Served with your choice of chips or a mixed salad
Costata alla Griglia
Rib eye steak marinated in garlic and chilli and char-grilled. Served with sautéed potatoes, roasted cherry tomatoes and Portobello mushroom (Supplement £3.00)
Fegato Veneziana
Strips of calves’ liver pan-fried with sautéed onions and finished with a butter sauce. Served with mashed potato and steamed broccoli florets
Pollo con Funghi
Strips of chicken breast pan-fried with onions, chestnut mushrooms, dry porcini mushrooms, finished with a white wine and demi-glace sauce. Served with sautéed potatoes and broccoli florets
Pescespada alla Griglia
Swordfish marinated in olive oil, lemon juice and oregano, char-grilled and served on a bed of fine green beans, rocket leaves, salted ricotta cheese and cubetti potatoes
Pomodoro
Stuffed vine tomato with spinach, roasted peppers, topped with a slice of goat’s cheese, baked in the oven, garnished with rocket leaves and drizzled with pesto. Served with sautéed potatoes
Lunch: 1 Course £10.50; 2 Courses £15.50 Evening: 2 Courses £21.50
Desserts
You may choose from the wide range of desserts offered in our A La Carte menu (charged separately)