Starters

Pannacotta
Goats cheese pannacotta with a layer of balsamic reduction and sweet peppers garnished with rocket leaves and drizzled with Chef’s own pesto. Served with char-grilled Pugliese bread

Papardella
Papardella pasta tossed with ribbons of carrots, courgettes and onions, strips of chicken finished with Parmesan cheese and butter

Sardine
Sardine fillets pan-fried and layered with a butternut squash and courgette ragoute and finished with a drizzling of olive oil

Petto di Picione
Pigeon breast pan-fried, served with a Madeira wine reduction and a red onion and pancetta chutney

Funghi Toscana
Flat mushroom topped with a mixture of parsley, lemon zest, chilli and olive oil and baked in the oven. Dusted with Parmesan cheese and garnished with rocket leaves

Insalata Capriccioso
Char-grilled asparagus served on a bed of salad leaves, topped with pan-fried wild mushrooms and drizzled with a lemon juice, butter and tarragon sauce. Finished with shavings of Parmesan cheese

Main Course

Scampi dello Chef
Scampi pan-fried with onions and mushrooms in a brandy and cream sauce and served with rice on the side

Agnello
Rump of lamb slow cooked with red onions, garlic, rosemary and a rich red wine and balsamic vinegar sauce and served with crushed new potatoes mixed with herbs

Branzino dello Chef
Fillets of Sea Bass pan-fried and served on a bed of crushed new potatoes with Chef’s own Mediterranean pesto

Petto di Anitra
Breast of duck, pan-roasted with pine kernels and fresh basil, finished with Marsala wine sauce and served with sautéed potatoes

Piatto Vegetariana
Puff pastry filled with ricotta, crème fresh, georgettes, spinach, asparagus and Parmesan cheese, baked in the oven and drizzled with Chef’s own pesto sauce

Linguini con Gamberoni                             
Fine strands of pasta tossed with tiger prawns, roasted mixed peppers, garlic, butter and dill

All main courses are served with fine green beans, steamed broccoli and buttered carrots

Desserts

Tiramisu
Sponge fingers soaked in a coffee and rum, topped with a layer of zabaglione, fresh cream and mascarpone cream cheese and finished with a dusting of cocoa powder

Baked Alaska
A base of panettone, topped with vanilla ice cream and covered with white meringue and baked in the oven

Mousse al Ciocolato
A delicious chocolate and orange mousse

Torta Frutta di Foresta
Pastry tart filled with Italian patisserie cream and a mixture of fruits of the forest

Gelato
3 scoops from our selection of Italian ice cream – check with your server for flavours

£28.95 per Person for 3-Course Meal

Children under 10 -£12.50 (2 courses); £15.00 (3 courses)

(£10.00 per Person Deposit will be required at time of booking)

There is no service charge added to your bill.
Gratuities are left entirely at our customers’ discretion & all gratuities go directly to the staff

Please note that nuts are used in our kitchen. We cannot therefore guarantee that all dishes are nut free