Party menu for 10 people or more

 

Party Menu A £20.90pp


Caprese alla Romazzino (V) (GF)


V

Burrata mozzarella served with vine tomatoes, basil pesto & black olive dust.

Zuppa del Giorno (V) (GF)


V

Homemade soup of the day.

Antipasto Per Uno


Selection of Italian cured meats & Cheeses served with marmalade & fresh bread

Calamari e Zucchini


Salt & pepper calamari & zucchini fritte topped with lemon zest, served with crème fraiche tartare sauce.

Polpette


Beef & salami meatballs stuffed with mozzarella. Served in a creamy porcini sauce flavoured with truffle oil.

Melenzana Parmigiana


Aubergine fried in egg-wash & layered with Parma ham & Scamorza cheese then baked with tomato & Parmesan.


Pollo Imbottito


Bread-crumbed breast of chicken stuffed with Parma ham, oyster mushroom and Fontina cheese, served with Jerusalem artichoke purée & roast pak choy.

Lasagne


Traditional homemade beef lasagne.

Cannelloni Verdi (V)


V

Traditional homemade ricotta & spinach cannelloni gratinated with Parmesan & tomato sauce.

Farfalle al Salmone


Pasta bows with fresh salmon & broccoli in a creamy lemon sauce.

Pizza (GFO)


V

Pizza margherita with two toppings

12oz. Sirloin Steak (£5.9 supplement)


28 days matured Shropshire beef topped with flavoured butter, chips & either peppercorn or gorgonzola sauce.

8oz. Fillet Steak (£7.9 supplement)


28 days matured Shropshire beef topped with flavoured butter, chips & either peppercorn or gorgonzola sauce


Party Menu B £25.90pp


Caprese alla Romazzino (V) (GF)


V

Burrata mozzarella served with vine tomatoes, basil pesto & black olive dust.

Zuppa del Giorno (V) (GF)


V

Homemade soup of the day.

Arancini (V)


V

Traditional Sicilian mushroom & pea arancini served with a spicy tomato sauce.

Tartare di Tonno (GF)


Tuna tartare with tomatoes, crispy polenta & creamy avocado with basil.

Brulee dello Chef


Chicken liver & foie gras crème brûlée served with home-made brioche & a red onion & Port marmalade.

Melenzana Parmigiana


Aubergine fried in egg-wash & layered with Parma ham & Scamorza cheese then baked with tomato & Parmesan.


Pollo Imbottito


Bread-crumbed breast of chicken stuffed with Parma ham, oyster mushroom and Fontina cheese, served with Jerusalem artichoke purée & roast pak choy.

Cannelloni Verdi (V)


V

Traditional homemade ricotta & spinach cannelloni gratinated with Parmesan & tomato sauce.

Pizza (GFO)


V

Pizza margherita with two toppings

12oz. Sirloin Steak (£5.9 supplement)


28 days matured Shropshire beef topped with flavoured butter, chips & either peppercorn or gorgonzola sauce.

8oz. Fillet Steak (£7.9 supplement)


28 days matured Shropshire beef topped with flavoured butter, chips & either peppercorn or gorgonzola sauce

Coscia di Agnello


Roast lamb rump, served with fondant potato & sauté spinach & a lavender & sundried tomato red wine jus.

Merluzzo Affogato (GF)


Cod wrapped in Parma ham served with crushed potatoes, wilted spinach & a poached egg. Finished with Hollandaise sauce.

Pappardelle alla Boscaiola (GFO)


Egg pappardelle pasta in a chicken & porcini mushroom cream sauce finished with truffle essence.

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