ARANCINI

DEEP FRIED SQUID

DEEP DRIED AUBERGINE & COURGETTE

A SELECTION OF BREAD WITH OLIVE OIL & OLIVES

TAGLIERE MISTO DI SALUMI E MOZZARELLA

(a selection of Italian cured meat, marinated olives & mozzarella) A sharing dish for 2

PATE D’ANATRA CON GRAND MARNIERE MARMELLATA DI POMODORO

(our own smooth duck liver pate with grand marnier, orange & plum tomato chutney, served with toasted ciabatta)

BURRATA DI PUGLIA CAPRESE

(A traditional Puglia soft mozzarella served with roasted aubergine, grilled cherry tomatoes, rocked drizzled with basil olive oil)

CALAMARI FRITTI E SALSICCIA PICCANTE

(deep fried squid served with mixed salad & charizo sausage, drizzled with Chilli Mayonnaise)

PROSCIUTTO CON CARPACCIO DI ANANAS

(San Daniele ham with thinly sliced pineapple, rocket & parmesan shavings)

MISTO DI FUNGHI SALTATI CON PANE TOSTATO

(A selection of sautéed mushrooms served on toasted Pugliese bread & pecorino cheese)

SCELTA GAMBERONI

(large king prawns served with garlic & lemon or chilli & roast tomato sauce)

MINESTRONI

(a classic Italian vegetable sop served w ith a selection of bread)

PAPPARDELLE RAGU D’ANATRA & TARTUFO

(ribbons of flat pasta served with ragu of duck in garlic, cherry tomato, red wine & thyme sa uce with parmesan shavings & truffle olive oil)

LASAGNA AL FORNO

(baked layers of egg pasta with beef bolognaise, bé chamel, tomato & parmesan)

RAVIOLONI CON FOGLIE DI SPINACI & RICOTTA

(large ravioli filled with spinach leaves, ricotta cheese, served with lemon, cream & roast baby plum tomato)

SPAGHETTI ALLO SCOGLIO CON POMODRINI PICCANTI

(spaghetti served with shallots, squid, cray fish tail, mussels, clams, grilled cherry tomato, chilli & garlic sauce)

PENNE ALL’ ARRABIATA

(pasta quills served with Napolitan sauce, sun dried tomato, garlic & chilli a must for chilli lovers)

ORECCHIETTE CON FUNGHI MISTI E RICOTTA

(orecchiette pasta served with garlic, wild mushrooms, sun dried tomato & ricotta cheese topped with roast pine nuts)

CASARECCE CON CIME DI RAPE E POMODORINI

(Pasta twists served with plum tomato, purple sprouting broccoli, chilli & garlic topped with pecorino cheese)

RAVIOLONI ALL’ARAGOSTA

(ravioli pasta filled with lobster, ricotta & herbs served with Shallot & langostine sauce)

SELEZIONE DI RISOTTI

(ask a member of staff for risotto o f the day)

OTHER PASTA DISHES AVAILABLE ON REQUEST

POLLO FARCITO PRIMAVERA

(Corn fed chicken breast filled with sweet peppers & goats cheese served with plum tomato sauce and Parmenter potatoes)

Scaloppine di vitello (Giovanni)

(veal escalops served with porcini mushroom, dry marsala wine, demi glace & mashed potato)

Duetto d’agnello

(Two-way roast English rack of lamb & slow braised belly in a mint, garlic & rosemary sauce served with dauphinoise potato)

Bistecca di cervo al ginepro

(venison steak marinated in juniper berry & thyme served with port & red currant jelly with parsnip mashed potatoes)

FILETTO AL PEPE VERDE

(8oz prime fillet steak with green peppercorn, brandy, red wine & cream sauce garnished with hand cut chips)

Scelta di gamberoni

(large pan fried king prawns with garlic & wine or chilli & cherry tomato sauce served on a bed of rice)

BRANZINO RIPIENO CON SPINACI

(Seabass fillets filled with spinach with fennel puree, lobster sauce served with new potatoes)

SPINACI SALTATI

(A selection of Vegetables)

SAUTE SPINACH

(Sautéed spinach with garlic)

ZUCCHINE FRITTE

Deep fried courgettes in tempura

PURE DI PATATE

Mashed potato and chives

HAND CUT CHIPS

PATATE ARROSTO CON CIPOLLA DI TROPEA

(Italian style oven roast potato with red onion)

INSALATA ITALIANA

Rocket leaves with parmesan shavings and balsamic dressing

INSALATA MISTA

Mixed salad leaves with olive oil and balsamic vinegrette

INSALATA DI POMODORO E CIPOLLE

Tomato, red onion & chive salad