Thursday, 11 of March of 2010

SET MENU

Specialities from our a la carte menu.

Available from Tuesday to Saturday evenings, Saturday lunch & Sunday all day: 2 Courses: £11.95 – 3 Courses: £13.95

plates
STARTERS

ANTIPASTO MISTO
Parma ham, cured beef, salami, served on salad

INSALATA MISTA CON PERA
Mixed leaves and pear salad with goats cheese dressing

CALAMARI E ZUCCHINI FRITTI
Deep fried calamari & courgettes with tartar sauce

FUNGHI BOSCAIOLA
Mushrooms sautéed with butter parsley & garlic, served with a  bread crouton

PATE
Chicken liver pate served with salad & toasted  bread

BRUSCHETTA
Toasted bread topped with mozzarella, tomatoes, basil & olive oil

COZZE AL POMODORO E VINO BIANCO
Fresh mussels with tomato & white wine

SOSTA SALAD
Deep fried almond crust goat’s cheese, served on a bed of mixed leaf salad and walnut oil

CARPACCIO DI VITELLO
Roasted veal carpaccio with rocket salad, red peppers, parmesan shavings with lemon & olive oil dressing

PROSCUITTO E MELONE
Parma ham served with melon

PASTAS – RICE – SOUPS

PASTA E FAGIOLI
Hearty Italian soup with borlotti beans & pasta

SPAGHETTI BOLOGNESE
Spaghetti with tomato and meat sauce

CANNELLONI DI MAGRO
Veal stuffed cannelloni in a tomato & béchamel sauce

RISOTTO AI FUNGHI PORCINI
Italian Arborio rice cooked with wild mushrooms & folded with butter and parmesan cheese

ZUPPA DEL GIORNO
Home made soup of the day

TAGLIOLINI ALLA RUSTICANA
Ribbon pasta with leeks, cherry tomatoes, carrots, capers, mushrooms & garlic

PENNE AL POMODORO
Pasta tubes in tomato, basil & parmesan cheese

FISH & MEAT

TRANCIA DI SALMONE ALLA GRIGLIA
Grilled salmon steak

CALAMARI E ZUCCHINI FRITTI
Calamari & courgettes (deep fried) served with salad, fries, tartar sauce & lemon

MELUZZO
Fillet of cod on potato mash and cannellini beans ragout

SARDINE
Grilled sardines with fine herbs, rocket and orange salad

SPIGOLA
Fillet of sea bass, pan fried with lemon & olive oil

AGNELLO ALLA GRIGLIA
Lamb steak grilled with rosemary,Served with mash potat0

FEGATO DI VITELLO VENEZIANA
Finely sliced Dutch calves liver, sautéed with onions & white wine, Served with mash potato

PICCATA AL BALSAMICO

Veal fillets cooked in a balsamic vinegar sauce

POLLO ORIENTALE
Supreme of chicken fillets sautéed in olive oil with a julienne of leeks, carrots, chili & cherry tomatoes

VITELLO MILANESE CON SPAGHETTI
Breaded veal escalope, Served with spaghetti with tomato sauce

FISH AND MEAT ARE SERVED WITH VEGETABLES OF THE DAY

Desserts – Choice of sweet from the main dessert menu