Escalope of Veal dressed in breadcrumbs, pan-fried and served with pasta al pomodoro and baby roast potatoes.
Mussels cooked in onions, garlic, a hint of chilli, white wine, black pepper, tomatoes and parsley.
With café curls & a selection of fruit coulis.
Traditional lasagne with Bolognese, Béchamel and tomato sauce.
Classic Italian dessert with Mascarpone semifreddo, sponge finger, coffee & cocoa.
Spaghetti tossed in extra virgin olive oil with garlic, parsley, fresh grounded black pepper, Pancetta, egg yolk, Parmesan cheese and cream.