Set Menu

Available: Lunch Tuesday to Saturday

Starters

Calamari Fritti
Calamari rings dusted in flour, deep-fried and served with salad leaves and home-made tartar sauce
 

Salsiccia con Cime di Rapa
Tuscan sausage pan-fried with turnip tops, cannellini beans, onions and garlic in a touch of olive oil
 

Insalata alla Diva
Bulgar wheat, white and red quinoa tossed with Goat’s cheese, avocado, olives, mushrooms and Chef’s own pesto. Garnished with rocket leaves
 

Sardines
Whole sardines pan-roasted with fresh herbs and garlic. Garnished with salad leaves and served with a wedge of lemon
 

Gnocchi al Pomodoro
Gnocchi tossed with chopped fresh tomatoes, basil, pine kernels and Parmesan cheese
 

Gamberoni
Tiger prawns pan-fried with sweet Italian peppers, red onions and chili in a touch of olive oil, garnished with rocket leaves (supplement of £2.50)
 

Penne/Spaghetti al Ragu
Tubes of pasta or spaghetti tossed with Chef’s own Bolognese sauce and dusted with Parmesan cheese
 

Tartine di Zucchini
Grated fresh courgette, crumbled feta cheese and fresh chopped mint mixed, and bound with egg and flour, pan fried and garnished with salad leaves
 

Zuppa Pasta e Fagioli
A traditional Napolitan soup with vegetable, Parma ham, pancetta and pasta. Finished with butter and Parmesan
 

Main Course

Lasagna
Traditional Italian Lasagna made from homemade Bolognese sauce layered with Béchamel sauce, mozzarella cheese and grated 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 chili and chargrilled. Served with Portobello mushroom, roasted cherry tomatoes and sautéed potatoes (Supplement £3.50)
 

Fegato Veneziana
Strips of calves’ liver pan-fried with sautéed onions and finished with a knob of butter. Served with mashed potato and steamed broccoli florets
 

Pollo con Spinaci
Strips of chicken breast pan-fried with spinach and onion in a creamy pesto sauce. Served with sautéed potatoes
 

Branzino
Fillet of Sea Bass pan fried, served on a bed of spring onions, green beans and new potatoes dressed with extra virgin olive oil, lemon and chili
 

Insalata Capriciosa
Mixed salad leaves tossed with pan fried mushrooms, avocado, asparagus and new potatoes. Drizzled with tarragon and lemon dressing and finished with shavings of Parmesan cheese
 

Melanzane Parmigiana
Slices of aubergine dusted in flour and pan fried, layered with a rich tomato sauce, mozzarella and Parmesan cheese and baked in the oven. Served with either chips or mixed salad

1 Course £12.50 - 2 Courses £17.50

Desserts

Choose from the wide range of desserts offered in our A La Carte menu (charged separately)