2017 DECEMBER FESTIVE MENU -AVAILABLE FROM 12th DEC TO END OF DEC
LUNCH: 12PM-4PM: Two Courses: £16.25; Three Courses: £18.25
EVENINGS: 4 TILL LATE: Two Courses: £21.00; Three Courses: -£23.00
Zuppa del giorno / Minestrone classico (V)
Chef’s soup of the day with crusty bread / Roughly chopped vegetable broth flavoured with pancetta topped with tomato and herbs, served with bread.
Fine selection of Italian cured meats, cheese with grilled vegetables and olives served with bread.
Lightly floured calamari, served with salad and garlic mayonnaise.
Homemade chicken liver and port parfait served with rosemary toast & homemade fig chutney.
Bruschetta topped with buffalo mozzarella and cherry tomato, drizzled in extra virgin olive oil, served with rocket and a balsamic reduction.
Fresh Scottish mussels cooked in garlic, white wine, fresh herbs and cream, served with garlic bread.
Lightly bread crumbed, deep fried rice balls filled with smoked pancetta & mozzarella, served with an arrabiata sauce.
Smoked salmon and prawn roulade with lemon cream cheese and a rocket salad.
Deep fried mozzarella served with salad and pesto mayonnaise.
Pizza topped with tomato, cheese, caramelised red onion and goats cheese.
Pizza Carne Piccante
Pizza topped with tomato sauce, mozzarella, red onion, spicy beef and jalapeños.
Stufato di manzo
Slow cooked shin of beef stew served with garlic mash and vegetables in a red wine jus.
Turkey served with all the trimmings, roast potatoes and seasonal veg.
Involtino di Pollo
Pan fried chicken stuffed with goats cheese and served with asparagus, baby pototoes and vegetables in sundried tomato and roast garlic sauce.
8oz burger topped with maple glazed bacon, caramelised onion, Swiss cheese drenched in cranberry mayo served with skinny fries.
Pan fried Salmon, fennel crushed pototoes, leek dill and whole grain mustard white wine cream sauce.
8oz Sirloin supplement (£5.00)
8oz sirloin served with grilled mushroom, tomato, rocket salad and skinny fries and pepper sauce.
Penne pasta served in a chicken, mushroom, spinach, garlic, pesto and parmesan cream sauce.
Pork and beef meatballs in a tomato garlic, basil sauce.
Linguine pasta with fresh clams and baby prawns cooked in a shallot, garlic, white wine and cream saffron sauce with fresh herbs.
Traditional Italian dessert with sponge, coffee, mascarpone, cream, vanilla and a hint of amaretto.
Mixed Italian ice creams with or without a shot of espresso.
Homemade sticky toffee pudding served with vanilla ice cream and butter scotch sauce.
Torta al cioccolato
Fondant chocolate fudge cake served with vanilla ice cream.
Winter berry brule
Winter berry crème Brule, served with almond and raisin short bread.
A raspberry flavoured whipped mousse with hazelnut biscuit & raspberry coulis.