(only available during the months of June, July and November) £21.50 per person Fully inclusive of:
- An Aperitif of your choice: Bellini (Prosecco, peach juice), Poinsetta (Prosecco, Vodka, Cranberry juice), Dry Martini, Kir Royal, a glass of Prosecco or a glass of Premium Wine (red, white or rose) Beer of the Month, Limoncello Cocktail [Sgroppino] (Prosecco, Vodka, Limoncello & Lime)
- Choose from a large selection of Hors d’ Oeuvres
- Choose from a large selection of Main courses – Fully Garnished.
- Choice of Desserts
- Coffee & Chocolate Mints
- Choice of an Italian Liqueur: (Triplesec, Grand Liqueur, Maraschino, Amaretto, Limoncello, Sambuca, Grappa), Napoleon House Brandy or House whisky (Grouse or White McKay).
Please phone to reserve your table in advance. Available Monday to Friday any time.
Antipasti ~ Starters
Mushrooms with cheese, ham, onions, herbs, bread crumbed, deep fried and served with garlic mayonnaise.
V Trio of Mushrooms Mozzarella and Onion Rings
Mushrooms, Mozzarella cubes and onion rings dressed in breadcrumbs, deep fried, garnished with a crispy salad, served with garlic mayonnaise.
Italian Sausage and Borlotti Beans
Classic dish from Tuscany made with spices in a special sauce with sage, garlic, blended with tomato sauce and served with garlic bread.
Potted Prawns (House Speciality)
Sautéed in butter with finely chopped onions, garlic, mushrooms, dry sherry, freshly grounded white pepper, demi-glace and cream. (Served hot with grissini)
V Mediterranean Antipasto
A selection of roasted peppers, mushrooms, artichokes, sun-dried tomatoes, aubergines and roasted onions, preserved in olive oil and served with fresh mozzarella over crispy foccacia bread.
Tempura of Seafood Italian Style
£2.50 extra Calamari, fillet of Sole goujon, scampi, prawns, Queen scallops dressed in light batter, deep fried and served over mixed salad leaves with tartare sauce.
Terrine di Pate
Our homemade pate is made with chicken, duck liver, spicy pork meat with onions, garlic, fresh herbs, sherry, blended with cream and served with warm toast and garnished with seasonal leaves.
Antipasto del Casale
Parma ham and salami served over a rocket salad, Parmesan shavings, Mozzarella cheese, extra virgin olive oil and Balsamic syrup.
V Insalata Caprese
Mozzarella, vine tomatoes, basil, balsamic dressing and extra virgin olive oil.
Mussels alla Provinciale
£1.95 extra Mussels cooked in onions, garlic, white wine, black pepper, tomatoes, and parsley.
Zuppe ~ Soup
V Zuppa Fattoria
Farmhouse cream of fresh vegetable soup. A blend of broccoli, onions, peas, lentils, garlic, cauliflower, carrots, celery and fresh herbs topped with croutons.
Classic Italian Minestrone Soup
Traditional Italian vegetable soup.
V Pappa Pomodoro
Thick tasty tomato soup, with tomatoes, fresh basil, leeks, chilli peppers, whole wheat bread, olive oil and salt & Pepper.
Pasta e Fagioli
Classic farmers soup dish from Tuscany made with potatoes, pasta, onions, celery, carrots, garlic, mixed fresh vegetables, best and cured Italian ham, fresh herbs and Borlotti beans. Served with “Fettunta” bread on a side dish. Delicious!
Secondi Piatti ~ Main Courses
Escalopes alla Milanese
Fillet of pork marinated with fresh herbs, dressed in breadcrumbs, pan fried and served over pasta in tomato sauce and roast potatoes.
Tossed in a sauce made with fillets of chicken breast, Parma ham, white wine, petit pois, fresh tomatoes, garlic, basil and cream.
Topside of Beef Royal
Topside of Scottish beef in a poivre sauce with onions, mushrooms, fresh vegetables and potatoes.
Seared of Chicken Breast (Capri)
Sautéed in extra virgin olive oil with a hint of chilli, garlic, basil, white wine and tomato sauce. Served over saffron rice with baby roast potatoes and vegetables.
Pepper Steak (Sirloin) £5.00 Supplement
Scottish Sirloin Steak cooked in Butter, extra virgin olive oil, peppercorn, red wine, demi-glace sauce, flamed in brandy and blended with cream.
V Tortelloni della Casa
Pasta filled with spinach & Ricotta cheese, sautéed in extra virgin olive oil, a hint of garlic, Parmesan cheese, wild mushrooms, tomato sauce and basil.
Linguine alla Marinara (seafood pasta)
Linguine tossed in extra virgin olive oil with three varieties of prawns (King, Tiger and North Atlantic), flamed in brandy, chilli, garlic, white wine fresh herbs, tomato and cream sauce.
Filet de Porc Stroganoff
Strips of pork fillet sautéed in butter with onions, mushrooms, red wine, a hint of garlic, mustard, and paprika, flamed with brandy, blended with demi-glace sauce and cream. Served on a bed of rice.
A Special Seafood Stew (Cacciucco) £5.00 supplement
Chefs Speciality. A bouillabaisse type of this classic Tuscan seafood dish Made with langoustines, calamari, three different type of prawns, mussels, fillet of monkfish sautéed in finely chopped onions, garlic, fresh herbs, chilli, red wine and plum tomatoes. Served with “Fettunta” bread on a side dish.
Dolci ~ Desserts
Home made Panna Cotta
Classic Piedmonts dessert.
Home made Chocolate & Pecan Brownie
With vanilla ice cream.
Torta di Mele
(Homemade Apple Pie) Home made apple pie served with cream or ice cream
With ice cream, fruit cocktail and fresh cream.
Classic Italian dessert with whisked eggs, mascarpone semifreddo, sponge finger, Marsala wine, coffee and cocoa.
Sticky Toffee Pudding (Chef’s own recipe)
Served hot with vanilla ice cream and cream.
Assorted Continental cheese board Tea or Coffee