Three Course £29.95 (per person)


Zuppa (V)


V

Roast red pepper & San Marzano tomato soup, drizzled with basil oil.

Served with crusty bread (V)

 

Oxtail ravioli


V

Home made ravioli pasta filled with braised oxtail served in a light pecorino cheese sauce

Funghi selvatici (V)


Porcini & wild mushroom sauteed in garlic & thyme served on a bed of chargrilled polenta. Finished with truffle oil

 

Primo dello pizzaiolo (sharing for two)


Bowl of King prawns, mussels, clams & calamari in a langoustine bisque topped with tear & dip pizza dome

Mangalitsa pork


Succulent Mangalitsa pork slow cooked for 8 hours, served with potato terrine, burnt onion & friarelli (broccoli rabe)

Salmone


Scottish salmon fillet & sorrel pesto in a filo pastry parcel. Accompanied with a rose prosecco sauce, tender stem broccoli & boiled charlotte potatoes

 

Pappardelle d’anatra


Braised duck ragu in Aglianico red wine tossed with fresh Pappardelle pasta

 

Pollo


Supreme of chicken seved with a broad bean & pancetta fricassee, Parmesan hasselback potaotes & a Gorgonzola cheese sauce

Melanzane dello Chef (V)


V

Chargrilled marinated aubergines served with confit vine tomatoes & a mix nut & chickpea croquette

 

Tavolozza of desserts to Share


V

Sharing trio of Passion fruit panna cotta.

Baci di dama cookies with orange & cinnamon sauce.

Panettone bread & butter pudding with creme anglais