Starters

  • Gamberoni in tempura
    • King prawn and calamari tempura served with mango, chilli and coriander salsa

  • Caprino alla rapa rossa
    • Goats cheese Bon Bon’s served with beetroot purée, pickled baby beetroot, beetroot crisps and roasted beetroot

  • Carpaccio Di manzo
    • SClassic beefy fillet carpaccio, with truffle mayonnaise, wild rocket and Parmesan shavings

  • Frittelle Di granchio
    • Crab lemon and dill croquettes, served with homemade sweet chilli sauce and smoked salmon tartare salad

Main Courses

  • Filetto buon anno
    • 8 oz fillet steak topped with scarmoza rarebit, poached Bartlett pear, Parma ham and red wine jus

  • Baccala reale
    • Pan fried cod fillet topped with king scallop, king prawn and mussels, finished with a lemon and thyme butter

  • Cervo Santa
    • Roasted venison served with parsnip purée, blackberry jus and parsnip crisps

  • Gnocchi dolci
    • Roasted sweet potato and courgette gnocchi, with sundried tomato, cream, chilli and basil oil

Desserts

  • Trio Di amore
    • Three of Lucianos favourite desserts