Menu available Monday to Saturday

 

Starters

Crostini con Peperoni
Char-grilled Pugliese bread topped with warm strips of roasted peppers and red onions in a touch of olive oil, topped with Goat’s cheese, lightly grilled, garnished with rocket leaves and drizzled with Chef’s home-made green pesto
 

Tartine di Pesce
Made by the Chef, our own salmon, crab and potato fishcake infused with lemon zest and dill, dusted in flour, pan fried and served with our spicy tomato sauce
 

Penne/Spaghetti al Ragu
Tubes of pasta or spaghetti tossed with Chef’s own Bolognese sauce and dusted with Parmesan cheese
 

Sardines
Whole sardines pan-fried with fresh herbs and garlic, garnished with salad leaves and served with a wedge of lemon
 

Salsice con Friarielli
Tuscan sausage pan-fried with friarielli (turnip tops), borlotti beans and red onions. Drizzled with extra virgin olive oil
 

Zuppa di Patate e Porri
Made by the Chef, leek and potato soup with a touch of butter, served with sliced ciabatta bread

 

Main Course

Pescespada
Loin of Swordfish marinated in olive oil, garlic and fresh rosemary, char-grilled, served on a bed of crushed new potatoes, green beans, black olives, sun-dried tomatoes and finely sliced red onion, finished with a drizzle of olive oil and served with a wedge of lemon
 

Pollo Milanese
Escalope of chicken coated in breadcrumbs and pan fried served with a side of spaghetti tossed in a Napolitan sauce
 

Fegato ala Veneziana
Strips of calves’ liver pan-fried with sautéed white onions in a touch of butter. Served with creamy mashed potatoes infused with sage and broccoli florets
 

Lasagna
Traditional Italian lasagna made from homemade Bolognese sauce layered with Bechamel sauce, mozzarella cheese and boiled eggs, dusted with Parmesan cheese and baked in the oven. Served with your choice of chips or a mixed salad
 

Fungho Ripieno
Portobello mushroom filled with spinach pan fried with onion, garlic and toasted pine nuts, topped with crumbled Gorgonzola cheese and breadcrumbs, drizzled with a touch of olive oil and baked in the oven. Served with sautéed potatoes
 

Costata Vesuvio
Rib-eye steak marinated in olive oil, garlic and chilli, char-grilled and served with sautéed potatoes, Portobello mushrooms and roasted cherry tomatoes Supplement of £3.00 applies

 

1 Course £10.50 - 2 Courses £14.50

 

Desserts

You may choose from the wide range of desserts offered in our A La Carte menu (charged separately)

Opening Times

Mon to Sat Lunch from 12.00
(last orders taken at 2.30pm)
Mon to Sat Evening from 6.30pm
(last orders taken at 9.30pm)
Sunday: Closed until further notice

Get In Touch

Old Barn Court
High Street
Billericay
Essex, CM12 9BY
Telephone: 01277 630120
E: info@latoscanabillericay.co.uk