Starters

  • Frittelle di Merluzzo
    • Salmon, crab, ginger and coriander fish cake, coated in oat, fried till golden served with creme fraiche and chives

  • Arancini ai Peperoni (V)
    • Sicilian rice ball filled with roasted red peppers and goats cheese, coated in bread crumbs, fried till golden served on a Parmesan fondue

  • Polpettine di Manzo
    • Homemade meatballs cooked gently in a rich spicy chilli tomato and basil sauce, served with fresh crusty bread

  • Terrina a Modo Nostro
    • Homemade chicken liver pate, finished with aged brandy and port. Served with seasonal chutney and crusty bread

  • Soup of the day
    • Served with homemade bread

Main Course

  • Tagliatelle alla Diavola
    • Tagliatelle pasta served with strips of fillet steak, fresh chilli, and tomato sauce with a touch of cream

  • Risotto Funghi (V)
    • Truffle oil risotto, stirred though with mushrooms and finished with deep fried goats cheese

  • Branzino Siciliano
    • Sea-bass fillets grilled with Sicilian caponata, basil, extra virgin olive oil and a touch of basil dressing

  • Pollo Principessa
    • Breast of chicken in a light creamy, white wine sauce with fresh asparagus and mushrooms

  • Rib Eye Steak Italiano
    • Rib eye steak with green and pink peppercorns flambeed with Vecchia Romagna brandy and a touch of cream

    • Prime Fillet of Beef

      £8.00 extra to add

Desserts

  • Tiramisu
    • Cheer Me Up... ladyfingers (savoardi) dipped in coffee, layered with a whipped mixture of sugar and mascarpone cheese, flavoured with cocoa.

  • Profiteroles
    • Filled French choux pastry balls with a typically sweet and moist filling of whipped white chocolate cream and covered with luxury chocolate sauce

  • Homemade Brownie
    • Homemade chocolate brownie served with vanilla ice cream