Starters

  • Zuppa Di Natale
    • Parsnip and rosemary soup

  • Pate alla cannella
    • Chicken liver pate with apple and cinnamon chutney served with homemade cranberry and walnut bread

  • Palla Di neve
    • Deep fried breaded halloumi with a cherry tomato and baby beetroot conserve

  • Salsiccia all’Uciletto
    • Braised Italian sausages slow cooked with shallots and cannellini beans

Main Courses

  • Tacchino ripieno
    • Chicken breast served with celeriac purée, crispy Parma ham and crispy sage leaves, finished with Tuscan extra virgin olive oil

  • Risotto ai funghi
    • Wild mushroom and truffle oil risotto, topped with Parmesan crisps and a deep fried Brie wedge

  • Pollo alla Salvia
    • Trofie pasta with smoke salmon, spring onions and asparagus in a creamy tomato sauce

  • Salmone castagne ( + £4)
    • Pan fried salmon served with creamy spinach and roasted chestnut sauce

  • Bistecca Italiana (+ £6)
    • Three peppercorn Ribeye steak

Desserts

  • Tortino invernale
    • Winter spiced berry and apple crumble

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

  • Torta Al zenzaro
    • Homemade Gingerbread cheesecake