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 w ith toasted ciabatta)

CARPACCIO DI SALMONE AFFUMICATO CON GAMBERETTI

(smoked salmon crayfish & avocado with mixed leaves drizzled with Marirose sauce)

CALAMARI FRITTI E SALSICCIA PICCANTE

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

INSALATA DI PROSCIUTTO MELONE

(san daniele ham, rocket, melon & cherry tomato, Drizzled with lemon olive oil)

BURRATA DI PUGLIA

(fresh cheese made from mozzarella & cr eam from Puglia, served with grilled vegetables, roast cherry tomato, drizzled with basil olive oil)

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 ARRABIATA

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

CASARECCE AI FUNHGI MISTI CON RICOTTA

(pasta twists served with garlic, wild mushroom, sun dried tomato & ricotta c heese, topped with pine nuts)

ORECCHIETTE CON CIME DI RAPE

(Orecchiette pasta served with purple sprouting, garlic & chilli)

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 con ricotta

(corn fed chicken breast filled with ricotta cheese & fresh basil served with a plum tomato sauce & parmentier 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 & pulled shoulder in capers & mint with Madeira & rosemary sauce served with dauphinoise potatoes)

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 o dolcelatte

(8oz prime fillet steak with green pepper corn, brandy, red wine & cream sauce or with dolcelatte 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)

Filetto di branzino al cartoccio

(fillet of sea bass wrapped in foil with dill, lemon & garlic served with parsley potatoes & fennel veloute)

SPINACI SALTATI

SAUTE SPINACH

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 POTATOES 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