Set Lunch Menu

Valentines Menu

3 Course Party Menu

Christmas Party Menu
Please note: early booking is essential.

Christmas Day Menu
Please note: early booking is essential.

Primi Piatti – Starters
Prosciutto mozzarella con carciofini
Mozzarella wrapped in parma ham (served with artichokes, basil sauce)
Pâté di Fegato d'anitra
Duck liver pâté (fois gras) served with toast
Lumache all'aglio e burro
1/2 dozen snails in garlic butter and brandy
Funghi misti trifolati (V)
Mixed mushrooms in garlic, tomato and wine
Gamberetti e avocado con salsa cocktail
Prawns and avocado in cocktail sauce
Insalata caprese (V)
Mozzarella and tomato salad
Tonno mousse con salmone affumicato
Tuna mousse wrapped with smoked salmon
Antipasto di legumi arrosto (V)
Mixed roast vegetables, balsamic vinegar and olive oil
Capesante alla pancetta e cicoria
Baby scallops with bacon and chicory
Carpaccio di bue all'olio tartufato
Raw thin slices of beef topped with parmesan cheese, truffle oil
Melone con prosciutto di Parma
Parma ham and melon

Pasta e zuppe – Pastas and soups
Tortelloni al formaggio (E) (V)
Tortelloni filled with sundried tomato and cheese sauce
Penne arrabbiata (V)
Short pasta in a chilli tomato sauce
Spaghetti ai Frutti di Mare
Spaghetti with seafood, tomato and chilli sauce
Risotto primavera (V)
Risotto with mixed vegetables
Raviolini nonna Bruna (E) (V)
Ravioli filled with cottage cheese and spinach, spicy tomato sauce
Gnocchi di patate al pesto (V)
Potato dumpling in pesto sauce (contains nuts)
Minestrone (V)
Home-made minestrone soup
Zuppa fresca del giorno (V)
Fresh soup of the day

Secondi piatti di pesce – Fish main courses
Sinfonia di mare Calabrese
Mixed fish served with pasta chilli tomato sauce
Gamberoni aglio al burro
King prawns in the shell with garlic and chilli
Filetti di sogliola pomodoro e finocchio
Fillets of sole, tomato and fennel seeds
Pescatrice al ragu di lobster
Monkfish in lobster sauce, served with rice
Sogliola alla griglia
Grilled Dover sole, tartare sauce
Tilapia al pinoli
Fillets of tilapia with pine nuts
Salmone di Scozzia all'agro caldo
Scotch salmon grilled with olive oil, lemon capers, olives and tomatoes
Branzino mugnaia
Sea bass grilled in lemon and butter sauce

Secondi piatti – Main course dishes
Scaloppine di vitello Parmigiana
Pan fried veal escalopes topped with ham and cheese
Pulcino alla diavola
Baby chicken in black peppers, mustard and wine (spicy)
Salsicce di cervo con lenticchie
Venison sausages in red wine, served with lentils and mashed potatoes
Nodino di vitello al rosmarino e aglio
Veal chop in garlic and rosemary sauce
Medaglioni di manzo con salsa pizzaiola
Medallions of fillet steak in garlic, tomato and wine
Pollo impanato con spaghetti (E)
Breast of chicken in bread crumbs served with spaghetti in garlic, oil and chillies
Fegato di vitello burro e salvia
Tender calves liver in butter and sage
Bistecca di bue al pepe
Entrecote steak in peppercorn sauce
Pollo crema e funghi
Breast of chicken, cream and mushrooms
Salsicce vegetariane salsa funghi (V)
Vegetarian sausages served with mushroom sauce and mashed potatoes
Melanzane all Parmigiana (E) (V)
Aubergine topped with tomato and parmesan cheese

Legumi – Vegetables
Legumi freschi del giorno e patate
Assortment of fresh vegetables of the day and potatoes
Fagiolini
French beans
Funghi saltati
Sauteed mushrooms
Patate saltate
Saute potatoes
Broccoli
Insalata mista con olio di olive e limone
Mixed salad with olive oil and lemon dressing

Bread and butter
Garlic bread

Sweets
Please ask for the desert menu
Caffe e petits fours
Coffee and Petits Fours
Caffe al liquore
Coffee with liquer