Available Monday- Thursday All Evening
Two Course Evening Dinner Menu & Coffee £19.50
Available Friday All Evening – Saturday only Early Evening Sittings at 5.30, 6.00, 6.30pm
Sittings at 5.30,6.00 & 6.30pm on a Friday and Saturday evening are required back within two hours
Choose a Third Course £4.00 Supplement
V Melone con Frutta
Melon with fresh fruit of the season.
Salsiccia con Fagioli (Italian Sausage)
Classic dish from Tuscany made with spices, Italian sausage and Borlotti beans in a special sauce with sage, garlic, blended with tomato sauce.
Potted Prawns (House speciality)
Sauteed in butter with onions, garlic, mushrooms, dry sherry, white pepper, demi-glace and cream.
(Served hot with grissini).
Mushrooms stuffed with cheese, ham, onions, herbs, dressed bread crumbs, deep-fried and served with garlic mayonnaise.
Classic Prawn Cocktail
Succulent Atlantic prawns served with homemade seafood sauce, fresh salad leaves, wholemeal bread and lemon wedge.
Terrina 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.
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
Mussels alla Provinciale
Mussels cooked in onions, garlic, white wine, black pepper, tomatoes and parsley.
Classic Italian Antipasto
A fine, assorted selection Italian cured meat like Parma Ham, Salami, baked ham, etc. Garnished with olives and grilled vegetables.
Seafood Croquette (Chef’s special)
Made with a blend of crab, cod fillet and prawns. Sauteed in extra virgin olive oil, with shallots, a hint of garlic, white wine, mild cheese, seasoned, dressed in breadcrumbs, pan fried. Served over a bernaise sauce.
Classic Italian vegetable soup
V Pappa al Pomodoro
This thick, tasty soup was once the porridge of Tuscany. Made with tomatoes, fresh basil, leeks, chilli peppers, wholewheat bread, olive oil and salt & pepper.
V Zuppa della Fattoria
Farmhouse cream of fresh vegetable soup. A blend of broccoli, onions, peas, lentils, garlic, cauliflower, carrots, celery and fresh herbs topped with croutons.
Cacciucco £6.50 supplement
A Special Seafood Stew Chef’s Speciality
A bouillabaisse type of this classic Tuscan seafood dish made with langoustines, calamari, three different type of prawns, mussels, fillet of monkfish sauteed in finely chopped onions, garlic, fresh herbs, chilli, red wine and plum tomatoes. Served with “Fettunta” bread on a side dish.
Fillet of Cod Venini
Baked fillet of Cod topped with Mornay sauce, then grilled. Garnished with prawns, grapes, vegetables and potatoes.
Fillet of grilled Salmon in a Bernaise Sauce. Fully garnished with vegetables and potatoes.
Duet of Fillet of Fish Goujon
Dressed in a tempura batter, deep fried and served with fries and tartare sauce.
Fettuccine al Ragu (House Speciality)
Classic homemade egg pasta ribbons tossed in a special tomato and beef sauce with Italian sausage. Very Tasty!
Lasagne al Forno
Traditional lasagne with bolognese, béchamel and tomato sauce.
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.
Tossed in a sauce made with fillets of chicken breast, Parma ham, white wine, petit pois, fresh tomatoes, garlic, basil and cream.
Three varieties of prawns (King, Tiger and North Atlantic), flamed in Brandy, chilli, garlic, white wine, fresh herbs, tomato and cream sauce. Served over rice.
Risotto alla Milanese
Arborio rice cooked in extra virgin olive oil, butter, finely chopped shallots, vegetable consomme, basil, parmesan cheese and truffle oil.
Countryside Style Risotto
Made with Chicken breast, Italian Sausage, Rice and Wild Mushrooms, cooked in a sauce made with shallots, extra virgin olive oil, garlic and fresh herbs.
Carved Roasted Gigot of Lamb Tuscany Style
Seasoned with garlic, rosemary, white wine, mint, coarse black pepper, a little chilli, Balsamic vinegar and blended with a tangy tomato sauce. Served with mash potato and vegetables.
Marinated escalope’s of Chicken breast dressed in breadcrumbs, pan fried and served over linguine al pomodoro and baby roast potatoes
Veal alla Caprese £6.50 supplement
Escalope’s of Veal fillet dressed with breadcrumbs, pan-fried, topped with tomato sauce and mozzarella cheese, then grilled.
Filet de Porc Stroganoff
Strips of pork fillet sauteed 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.
Seared of Chicken Breast Capri
Sauteed 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.
Beef au Poivre
Slices of roasted topside of Aberdeen Angus beef in a peppercorn sauce made with butter, demi-glace, red wine and cream.
Grilled Sirloin Steak £6.50 supplement
Scottish Sirloin steak. Fully garnished with grilled mushrooms, tomatoes, onion rings & fries.
Torta di Mele
Home made apple pie served with cream or ice cream.
Sticky Toffee Pudding (Chef’s own recipe)
Served hot with vanilla ice cream and cream.
with ice-cream, fruit cocktail and fresh cream.
Home made Chocolate & Pecan Brownie
With vanilla ice cream.
Chocolate Fudge Cake
Served with fresh cream and Ice Cream.
Assorted Italian Ice Cream & Topping
Tea or Coffee