Sunday Lunch Menu
£19.95 per person for 2 courses
Available 12.00 – 3.30pm (last food orders)
Starters
Salsicce con Friarielli
Tuscan sausage pan-fried with friarielli (turnip tops), borlotti beans and garlic. Finished with a touch of butter
Fegatini con Pancetta
Chickens liver pan-fried with sautéed white onions and pancetta
Calamari Fritti
Calamari rings dusted in flour, deep-fried and served with salad leaves, home-made tartar sauce and a wedge of lemon
Fungho
Oyster mushrooms pan-fried with wild garlic leaves and finished with a touch of cream. Served on a bed of char-grilled Pugliese bread
Insalata Capriciosa
Mixed salad leaves tossed with grilled artichokes, mozzarella pieces, semi-dried cherry tomatoes and avocado, drizzled with a balsamic reduction
Antipasto
Slices of Parma ham, Coppa, Napoli and Milano salami served with olives, sun-dried tomatoes and mozzarella. Garnished with salad leaves and drizzled with olive oil
Mains
Scaloppine Vitello
Escallops of top side of veal pan-fried and finished with a lemon juice and butter sauce. Accompanied with cubetti potatoes and buttered spinach
Passera
Fillet of plaice pan-roasted, topped with herb and garlic crust and served with new potatoes, green beans and a wedge of lemon
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
Pollo Valdostana
Corn fed chicken supreme pan-fried, topped with cooked Italian ham, sprinkled with Parmesan cheese and finished with a white wine sauce. Served with sautéed potatoes and carrots
Costata al Pepe Verde
Rib-eye steak pan-fried and served with a peppercorn, brandy and cream sauce. Accompanied with sautéed potatoes and green beans
Fegato
Strips of calves’ liver pan-fried with roasted mixed peppers and sage. Finished with a splash of red wine and butter and served with creamed mashed potatoes and carrots
Desserts
You may choose from the wide range of desserts offered in our A La Carte menu (charged separately)