Set Menu

Lunch: Monday to Saturday -- Evening: Monday to Thursday

Starters

Insalata Tricolore
Sliced vine tomatoes, avocado and mozzarella sprinkled with oregano, drizzled with basil infused extra virgin olive oil and garnished with rocket leaves
 

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, garlic in a touch of olive oil
 

Fegatini all Tropea
Chicken livers pan-fried with caremelised red onions and finished with a balsamic reduction
 

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

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)
 

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 chargrilled. Served with Portobello mushroom, roasted cherry tomatoes and sautéed potatoes (Supplement £3.00)
 

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 Limone
Strips of chicken breast pan-fried with red onions in a lemon juice and butter sauce. Served with sautéed potatoes and steamed broccoli florets
 

Pescespada alla Griglia
Swordfish marinate in oive oil, lemon juice and oregano, chargrilled and served on a bed of fine green beans, rocket leaves, salted ricotta cheese and cubetti potatoes
 

Pomodoro
Vine tomato filled with spinach and roasted peppers, topped with a slice of Goat’s cheese, baked in the oven, garnished with rocket leaves and drizzled with Chef’s own 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)