Sunday 14th February

Starters
CAPPESANTE DELLO CHEF
Fresh scallops pan-fried with mushrooms and pancett, served on a bed of cauliflower vanilla puree and sprinkled with chives
 

ASPARAGI PARMIGIANA
Fresh asparagus dusted with Parmesan cheese, topped with a knob of butter and lightly grilled
 

PROSCIUTTO E CARCIOFI
Slices of Parma Ham scattered with artichokes, garnished with rocket and mixed leaves, drizzled with a balsamic and port dressing
 

INSALATA DI CAPRINO
Chicory, watercress and sliced apple tossed in a touch of olive oil, topped with warmed Goat’s cheese and drizzled with a pomegranate dressing
 

ZUPPA DI ZUCCA
Made by the Chef, fresh butternut squash soup with garlic and thyme croutons
 

 

Main Course
FILLETTO DI BRANZINO
Fillet of Sea Bass pan-fried with chestnuts and bean sprouts in a port wine reduction
 

PETTO DI ANITRA
Breast of duck pan-fried and served with a plum sauce
 

MEDAGLIONE DI MAIALE
Medallions of pork fillet pan-fried with red onions and sliced apple, finished with a red currant jelly, red wine vinegar and butter sauce
 

POLLO AL BIANCHETTO
Breast of chicken pan-fried with onions, mushrooms and thyme in a cream sauce
 

CROSTATA DI VERDURE
Savoury pastry case filled with butternut squash, red onions and asparagus, baked in the oven, served with salad leaves tossed in a lemon oil dressing

All main courses are served with garlic roasted courgettes, roasted honey glazed carrots and roasted new potatoes with rosemary and thyme
 

Sundries available at an additional charge of £2.85 each:
French fries; Mixed salad; Green salad, Tomato, red onion and rocket salad; Rocket and Parmesan salad;
Basket of Italian breads with olive oil and balsamic vinegar; Olives and sotto acette
 

Desserts
Assortimento di Dolce ….. a taster selection of our most popular desserts


£39.95 per person
(plus and optional 10% Service Charge)