Set Menu

Available Lunch: Tuesday to Saturday

Starters

Fegatini con Balsamico
Chicken livers pan fried with caramalised red onions in a touch of butter and balsamic reductionl
 

Crostini con Funghi
Slices of chargrilled ciabatta topped with pan fried chestnut mushrooms, onions, garlic and fresh thyme in a light cream sauce
 

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

Gnocchi Sorrentina
Gnocchi tossed in a tomato sauce with mozzarella and Parmesan cheese an baked in the oven
 

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
 

Zuppa Minestrone
Our own home made minestrone soup finished with Parmesan cheese and a touch of butter

Mains

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 dello Chef
Strips of chicken breast pan-fried with capers, mixed olives, cherry tomatoes, onions and garlic, finished with a touch of butter and served with pan jus. Accompanied with sautéed potatoes and steamed broccoli florets
 

Pescespada
Loin of swordfish pan fried with roasted peppers and red onions in a white wine sauce. Served with roasted new potatoes
 

Fungho Ripieno
Portobello mushroom filled with spinach, walnuts and Gorgonzola cheese, baked in the oven and served on a bed of rocket leaves, drizzled with sun-dried tomato pesto and accompanied with sauteed potatoes
 

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

Lunch: 1 Course £12.50; 2 Courses £17.50

Desserts

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