Three courses £31.95

Kir Royal supplement £5.95


Crème de Cassis topped with Prosecco

Romazzino Bellini £5.95


Peach puree, peach schnapps topped with Prosecco

Note aperitif are all served with olives


Caposante dello Chef

Pan-fried scallops served with a mint pea puree and crispy pancetta (G)

Carpaccio di Carne

Thinly sliced raw fillet steak garnished with rocket and parmesan shavings (G)

Prosciutto d’Anatra

Home cured duck breast served with savoury goats cheese profiteroles and fig jam

Arancini Romazzino


Arancini stuffed with mushroom peas and smoked mozzarella served with a parmesan cream sauce and truffle oil (V)

Antipasto Misto

Sharing platter for two: Calamari, king prawns, mussels, selection of cured meats, caprese salad & bruschette

Zuppa di Pomodoro


Roast red pepper & San Marzano tomato soup, drizzled with basil oil. Served with crusty bread (V) (G)*

Bistacca al Pepe


Black Angus 10oz. rump grilled and served sauté mushroom, slow roasted tomato, hand cut chips and peppercorn sauce (G)*

Pancetta di Maiale

Honey roasted belly pork twice cooked served with cavolo nero, apple and cider sauce, Nduja potato cake

Pollo ai funghi Porcini

Supreme of chicken served with porcini mushrooms in a white wine and cream sauce, roast garlic mash (G)

Nasello Mediterraneo

Pan-fried Hake wrapped in Tuscan ham served with crayfish tail, lemon butter sauce and parmantier potatoes (G)

Wellington Vegetariano


Roasted butternut squash, chestnut mushrooms, spinach and mixed nuts wrapped with pastry served with leek and potato croquette and parmesan chive cream sauce (V)

Ravioli all’Astice

Home-made ravioli pasta filled with lobster tossed in a brown butter, capers and crayfish. Garnished with a King prawn

Assiette di Dolci

Bramley apple and pastry rose with vanilla crème anglaise, light chocolate mousse, Traditional Piedmont Amaretto pudding

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