3 courses and a glass of prosecco for £22.95
Toasted Pagnotta bread with marinated tomatoes, fresh basil and ricotta salata.
NEW MUSHROOMS AL FORNO
Mushrooms stuffed with Grana Padano and mozzarella, breadcrumbs, garlic and onions, baked on Italian bread until golden and served with garlic mayonnaise.
BUTTERFLY KING PRAWNS
Succulent king prawns, oven-roasted on Italian bread with garlic and parsley.
NEW GARLIC BREAD SPECIALE
Melted mozzarella, Fontal and Grana Padano cheeses tucked inside a folded Italian style garlic bread.
INSALATA CAPRESE (V)
Fior di latte (cow’s milk mozzarella), San Marzano and Santos tomatoes, fresh basil and rocket. Dressed with Extra Virgin Olive Oil and grated ricotta salata.
Pollo Prosciutto e Formaggio
Chicken breast, sage and Fontal cheese wrapped in smoked prosciutto, served with roasted new potatoes, broccoli and a chicken broth.
NEW Asparagus & Pancetta Carbonara
Crispy pancetta and asparagus in a velvety sauce made with mascarpone, Pecorino and Grana Padano cheeses, finished with crispy smoked prosciutto.
PRIMA PIZZA PROSCIUTTO E BUFALA
Torn buffalo mozzarella, smoked prosciutto, rocket and Calabrian oregano.
INSALATA DI POLLO E PANCETTA
Pan-fried chicken breast and crispy pancetta, served with avocado, tomatoes, spinach, Cos lettuce and red onion with sweet mustard dressing.
LINGUINE CON FRUTTI DI MARE
King prawns, mussels, clams and squid in a rich tomato sauce.
SPAGHETTI AL POMODORO (V)
Santos tomatoes, garlic and fresh basil in a rich tomato sauce topped with buffalo mozzarella.
PENNE AL POLLO DELLA CASA
Seasoned chicken breast, mushrooms and pasta baked in a creamy mushroom and white wine sauce. Topped with Grana Padano cheese.
RISOTTO ROSSO (V)
Creamy roasted red pepper and tomato risotto with crème fraîche, garlic and fresh basil.
CALZONE CARNE PICCANTE
Pepperoni, fresh chillies, ham, beef and pork ragu, sautéed mushrooms, tomato sauce and mozzarella.
ROAST DUCK LEG VALPOLICELLA
Tender Gressingham duck leg roasted in a rich orange & red wine sauce over new potatoes and mushrooms. Served with spinach cooked with cream & cheese.
NEW CHOCOLATE LAVA MOUNTAIN (V)
Hot toffee sauce is poured over the dark chocolate cup at your table, revealing a hidden scoop of vanilla gelato on top of a heavenly hot chocolate fondant.
Honeycomb Cheesecake (v) (new recipe)
Creamy cheesecake on a cookie base, sprinkled with crunchy honeycomb chocolate pieces. Served with a scoop of vanilla gelato.
NEW Warm Pear Tart (V)
Poached pear on a base of almond frangipane on shortcrust pastry, served warm with fresh raspberries and cream.
Triple Chocolate Sundae (V)
Pour the hot chocolate sauce over two scoops of chocolate gelato with crunchy Italian Torcetti biscuits, smothered in a smooth rich chocolate ganache.
Gelati e SorbettI (V)
Enjoy two scoops of our speciality gelati or refreshing sorbetti.