ZUPPA
(CARROT & SWEETCORN SOUP)

INSALATA TRICOLORE
(AVOCADO, MOZZARELLA & TOMATO SPRINKLED WITH OREGANO & OLIVE OIL)

 

MELONE E PROSCIUTTO
(FINEST PARMA HAM & FRESH GALIA MELON)

 

SALMONE E FORMAGGIO
(ROULADE OF SCOTCH SMOKED SALMON & CREAM CHEESE ON A BED OF MIXED LEAVES DRIZZLED WITH CHEF’S HOMEMADE DRESSING)

 

POLPETTE AL SUGO
(ITALIAN STYLE MEAT BALLS IN RICH TOMATO SAUCE)

 

CROCANTE DI PESCE
(CHEF’S LIGHTLY FLOURED SMOKED HADDOCK & SPRING ONION FISHCAKE FINISHED WITH A SALAD GARNISH & OUR HOMEMADE MAYONNAISE & BALSAMIC DIP)

 

CANNELONI RICOTTA E SPINACI
(PANCAKES FILLED WITH RICOTTA CHEESE & SPINACH)

ALL MAIN COURSES INCLUDE POTATOES & VEGETABLES

POLLO MUSTARDA
(OVEN BAKED BREAST OF CHICKEN IN ENGLISH MUSTARD & CREAM SAUCE)

 

MEDAGLIONI DI VITELLO ALLA CREME
(VEAL MEDALLIONS GENTLY PAN FRIED IN A TOUCH OF BRANDY & MUSHROOMS, FINISHED IN A CREAM & MARSALA WINE JUS)

 

AGNELLO AL FORNO
(FINEST LAMB SHANK OVEN ROASTED IN A RED WINE & PORT JUS)

 

BISTECCA ALLA GRIGLIA (Supp. £3.50)
(FINEST TENDER SIRLOIN STEAK PAN FRIED & SERVED PLAIN OR WITH A BEARNAISE SAUCE)

 

FILETTI DI DORADE
(FILLETS OF FRESH BLACK BREAM OVEN BAKED IN EXTRA VIRGIN OLIVE OIL, GARLIC & ROSEMARY, LIGHTLY DUSTED WITH GROUND BLACK PEPPER)

 

SALMONE CARDINALE
(SCOTCH SALMON LIGHTLY PAN FRIED & FINISHED IN THE OVEN, SERVED IN A LOBSTER SAUCE)

 

PAPARDELLE FESTIVO
(WIDE FLAT PASTA WITH BROCCOLI & SUN DRIED TOMATOES IN A BASIL SAUCE)