Starters

  • Zuppa di Carciofi
    • Jerusalem artichoke, celeriac and garlic soup, topped with root vegetable crisps

  • Gamberoni piccante
    • Sautéed king prawns with chorizo, heirloom cherry tomatoes and fresh basil

  • Maialino alle mele
    • Slow cooked pork belly served with grilled black pudding, apple and sage purée, roasted apple, pancetta and roasting jus sauce

  • Burrata campana
    • Finest Italian burrata mozzerella, served with sundried tomatoes, basil oil, roasted pine nuts and Parma ham. Can also be without Parma ham as a (V) option

Main Courses

  • Tacchino ripieno
    • Turkey ballotine stuffed with cranberry and chestnut, served with Marsala and sage sauce, Brussels sprouts, pigs in blankets, roast potatoes and honey roast carrots and parsnips

  • Bistecca tre re
    • Grilled 9oz sirloin steak with pan fried chicken livers, fresh chilli, sage Marsala and rich red wine sauce

  • Branzino san Giuseppe
    • Grilled sea bass served on pumpkin veloute with sautéed mussels and clams topped with crispy pumpkin seeds

  • Peperone Romero
    • Roasted sweet Romero pepper stuffed with roasted vegetable cous cous, topped with almonds and feta cheese and our homemade salsa

Desserts

  • Budino Di Natale
    • Christmas pudding with traditional brandy and orange sauce

  • Torta Al zenzaro
    • Homemade Gingerbread cheesecake

  • Bignè bianchi
    • White chocolate profiteroles with an amaretti and cranberry crunch topping