Three courses £31.95


Kir Royal supplement £5.95


V

Crème de Cassis topped with Prosecco

Romazzino Bellini £5.95


V

Peach puree, peach schnapps topped with Prosecco

Note aperitif are all served with olives


V

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


V

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


V

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

Bistacca al Pepe


V

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


V

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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