FESTIVE DINNER MENU 2018
2 COURSE £26.95 - 3 COURSE £31.95
Homemade soup of the day served with toasted bread.
Fresh mussels in a cream, garlic, thyme and white wine sauce served with toasted bread.
Slow cooked duck leg with fennel, chilli, orange segments, croutons and green leaves.
Toasted rustic italian bread topped with vine tomatoes, garlic, basil and extra virgin olive oil.
Grilled king prawns (on the shell) au gratin with rocket salad and lemon butter sauce
Homemade gravlax served with slow cooked red beetroot, goats cheese, honey and crushed mixed nuts.
Mozzarella with Slow cooked red and yellow cherry tomatoes served in a warm tomato and basil sauce, topped with pesto and croutons.
Homemade ravioli of the day (ask your waiter)
PICI IN BIANCO
Short egg spaghetti with pork ragu (no tomato) and truffle pecorino cheese
RISOTTO CREMA DI SCAMPI
Risotto with creamy langoustine bisque, scampi and pistacchio paste
Large tube pasta with king prawns, nduja and cherry tomatoes
Slow cooked lamb neck served with cauliflower puree, crispy pancetta and porcini mushrooms
Braised venison with soft polenta, peperonata (red and yellow peppers in a light tomato sauce) topped with venison jus.
cod ﬁllet served with slow cooked lentils and crispy parma ham topped with butter sauce
Tomato, Mozzarella, chicken, nduja and black olives
Tomato, mozzarella spicy sausage, red onion and gorgonzola
Christmas turkey stuffed with sausage, apple, raisin and nuts served with sauté parsnip, carrots, Brussels sprouts and gravy
Warm italian panettone with pears cooked in red wine and cinnamon served with vanilla ice cream
Homemade traditional tiramisu
Vanilla pannacotta with fresh berries of the day
Vanilla ice cream with espresso and amaretto liqueur