01206 366699 


Avocado Prawns and Crayfish Tails 
Fanned Avocado topped with Crayfish Tails, Prawns and Chives Mayonnaise 
Chef’s Chicken Liver Pate’ 
Smooth Chicken Liver Pate’ served with Garlic Bread 
Mozzarella Caprese (v) 
Whole mozzarella seated on rocket salad with fanned plum tomato drizzled with olive oil, oregano and basil (v) 
Parma Ham Mediterraneo 
Sliced Parma Ham served with Crispy Roquette, Asparagus, Sun dried Tomatoes and Roasted Peppers 
Home Made Fresh Soup of the Day (v) 
Fegatini di Pollo Trifolati 
Sautéed Chicken Livers, Shallots, Wild Mushrooms and flamed with Marsala Wine 
Garlic Bread with Cheese (v) 
Funghi Ripieni (v) 
Button Mushrooms filled with Dolcelatte Cheese, coated in Bread Crumb,Shallot Fried served with Garlic Mayonnaise (v) 
Spaghetti Carbonara 
With Julienne of Bacon, Egg, Parmesan Cheese and cream 
Home Made Lasagne 
Lasagne sheets interleaved with Minced Meat, Tomato sauce , Mozzarella and Parmesan Cheese 
Penne Polpette 
Penne Pasta with Homemade Meatballs, Tomato sauce and Fresh Basil 
Penne Calabrese 
Penne Pasta with Italian Sausage, Tomato sauce, Fresh Basil and Fresh Chilli 
Tagliatelle ai Funghidi Bosco (v) 
Egg Tagliatelle with Mixed Wild Mushrooms, Shallots, Tomato sauce, Fresh Basil and touch of cream (v) 
Tagliatelle al Salmone Affumicato 
Egg Tagliatelle tossed in Smoked Salmon, Light Tomato sauce, Fish Fume White Wine and touch of cream 
Tortelloni al Dolcellate 
Tortelloni Ricotta and Spinach cooked with Dolcelatte Cheese and cream (v) 
Tagliatelle all’ Amatriciana 
Cooked with Julienne of Bacon, Shallots Mild Chilli, Tomato sauce and Basil 
Spaghetti Bolognese 
Beef Ragout, Tomato sauce and Fresh Basil 
Zucchini e Melanzane al la Parmiggiana 
Interleaved Layer of Courgette, Aubergine Baked with Mozzarella,Basil, Parmesan Cheese and Tomato sauce (v) 
Smoked Chicken Risotto 
Arborio Rice with Julienne of Smoked Chicken cooked with Shallots, Garlic, White Wine and cream 
Risotto Con Asparagus 
Arborio Rice cooked with Fresh Asparagus, Shallots, White Wine, cream and Parmesan Cheese (v) 
Stincotto Balsamico e Barolo 
Slow cooked Shank of Lamb in Barolo Wine, Balsamic Jus, seated on a Mashed Potato 
Fegato di Vitello e Pancetta 
Chargrilled Calves Liver with Bacon and Sage 
Bisttecca alla Griglia 
Chargrilled Aberdeen Angus Sirloin Steak served with Deep Fried Zucchini 
Pollo con Porri e Dolcelatte 
Pan Fried Breast of Chicken topped with Sautéed Leek Dolcelatte and cream 
Filetto di Carne Boscaiola 
Prime Fillet of Beef Sautéed with Mixed Forest Mushrooms, flamed with Vecchia Romagna and cream 
Filetto di Manzo allo Stilton 
Prime Fillet of Beef cooked with Stilton Cheese flamed with Marsala Wine and cream 
Petto di Anitra al Grand Marnier 
Roasted Breast of Duck served on a Sweet Mashed Potato topped in a Grand Marnier Sauce 
Bistecca di Vitello ai Funghi e Dragoncello 
Pan Fried Loin of Veal cooked with Shallots, sliced Button Mushrooms, Tarragon, flamed in White Wine and cream 
All main courses are served with freshly cooked vegetables and potatoes 
Mixed Salad (v) 
Roquette and Grana Salad (v) 
Skinny fries (v) 
Tomato and Red Onion Salad (v) 
Deep Fried Courgette (v) 
Bowl of Large Green Olives 


Tuesday - Thursday: 12-2.30pm and 5:30pm-9:30pm 
Friday - Saturday: 12-2:30pm and 5:30pm-10:00pm 
Sunday and Monday: closed 
Website design by itseeze
Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings