Sunday Lunch Menu

Starters

Insalata di Granchio
Tower of crab meat and avocado in a light lemon mayonnaise, garnished with baby salad leaves and served with a wedge of lemon

Tagliatelle Giardino
Thin strands of home-made pasta tossed with pan-fried mushrooms, onions, garden peas and sun-dried tomatoes in a light cream sauce. Finished with Parmesan cheese

Calamari Diavola
Squid dusted in flour, deep-fried and finished in the pan with a touch of chilli, garlic and butter. Garnished with baby salad leaves and served with a wedge of lemon

Sardines all’Erbe
Whole sardines drizzled with herb and garlic infused olive oil, pan roasted and served with baby salad leaves and a wedge of lemon

Fungho con Ricotta
Portobello mushroom filled with a mixture of fresh ricotta cheese, sun-dried tomatoes and Parmesan cheese, baked in the oven, garnished with rocket leaves and drizzled with Chef’s Mediterranean pesto

Antipasto
Slices of Parma ham, Coppa, Napoli and Milano salami with olives, sun-dried tomatoes and mozzarella. Garnished with salad leaves and drizzled with olive oil

Mains

Fegato con Pancetta
Strips of calves’ liver pan-fried, served with warm home-made onion relish and crispy Parma ham slices and finished with a red wine sauce. Accompanied with mashed potatoes and carrots

Linguine al Granchio
Fine strands of pasta with fresh white crab meat pan-fried with garlic and chilli in a splash of white wine and a touch of butter

Filetto di Passera
Fillet of plaice coated in herb and lemon zest breadcrumbs, pan-fried and finished with garlic butter. Served with roasted crushed new potatoes and green beans

Pollo Dello Chef
Corn-fed chicken marinated in garlic, chilli and lemon juice, char-grilled and served on a bed of baby salad leaves, grilled courgettes, red onions, Goat’s cheese, semi-dried cherry tomatoes and new potatoes

Costata Vesuvio
Rib-eye steak marinated in garlic and chilli, char-grilled and served with Portobello mushroom, roasted cherry tomatoes and sautéed potatoes

Zucca
Half a butternut squash, roasted in the oven, flesh removed and mixed with Mediterranean vegetables, placed back in the skin, topped with Goat’s cheese and returned to the oven. Finished with a drizzle of Chef’s own pesto and served with sautéed potatoes

£19.95 per person for 2 courses

Desserts

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