| Antipasti (Starters) | ||
|---|---|---|
|
Bruschette al pomodoro (V)(rustic) Bruschette of our homemade rustic bread topped with freshly seasoned vine cherry tomato |
5.50 | |
|
Parmigiana di melanzane (V) Layered aubergine slices oven baked with tomato sauce, basil, mozzarella cheese and parmesan |
7.50 | |
|
Calamari in crosta con salsa carpione (signature dish) Deep fried calamari coated in flour served with salad and sweet & sour sauce (recommended)! |
8.50 | |
|
Pate della casa Home made pate of the day served with toasted bread (ie. chicken liver, duck, goose) |
6.90 | |
|
Caprese di Bufala con Patta Negra (Iberico ham) or just Vegetarian Buffalo mozzarella, fresh wine cherry tomatoes and basil served with Superior Iberico Ham |
10.50 | 13.50 |
|
Carpaccio di Manzo (subject to availability at busy times) Thinly sliced flash seared beef, rocket (rucola), cherry tomatoes and shaved parmesan drizzled with balsamic dressing |
10.50 | |
|
Antipasto del Vicoletto (regulars favourite) Prosciutto Pata Negra, Bresaola punta d'Anca, Pecorino Romano, Parmiggiano Reggiano, chilli honey with walnuts, cherry tomatoes and ruccola |
14.50 | |
|
Vitello tonnato (classico from Piedmont) Sliced milk fed veal with tuna, capers and mayonnaise cream |
10.50 | |
|
Gamberi piccanti Spicy prawns in white wine, garlic, chilli and parsley ,served with garlic bread |
8.50 | |
|
Frutti di mare - Seafood bowl (Amalfi recipe) Sauted mix of seafood in white wine, garlic, lemon, parsley with garlic bread |
10.50 | |
| Primi - Pasta | |
|---|---|
|
Linguine alle vongole veraci classiche (old times favourite) Linguine pasta with Paluordes clams, garlic, parsley, cherry tomato and white wine |
15.50 |
|
Ragu di salsiccia con Pappardelle al Chianti Classico del Borgo Scopeto (Chef's Speciality!) Homemade pasta in Chianti Classico with homemade sausage ragu and aromatic herbs(Our favourite!) |
16.50 |
|
Pappardelle fatte in casa con funghi porcini e noci (V) Homemade pasta with garlic, porcini mushroom, walnuts and parsley in white wine sauce finished with parmesan cheese |
15.50 |
|
Risotto Taleggio e Pera (V) Carnaroli rice with caramelised pear & taleggio cheese |
14.50 |
|
Risotto al Barbera D'asti (V) (real delight from Piedmont) Carnaroli rice in Superior Barbera D'asti wine and sage |
14.50 |
|
Spaghettoni alla chitarra in Capri style(V) Homemade fresh spaghetti with buffalo mozzarella, cherry tomatoes, basil |
12.50 |
|
Chitarra ai Frutti di mare - Seafood pasta Homemade fresh spaghetti with mix of seafood in cherry tomato sauce and garlic |
15.50 |
|
Ravioli dello chef - Homemade ravioli This particular dish will change very often, as being strictly homemade (ask your server) |
15.50 |
| Fish & Meats | |
|---|---|
|
Carre d'agnello al vin concio con patate-Lamb Cutlet Oven roast rack of lamb with garlic, rosemary & juniper berries red wine sauce, served with roasted rosemary potatoes |
22.50 |
|
Filetto di manzo(Angus Irlandese) e cipolla grigliata (9oz) Dry aged (min 4 weeks) Certified Irish Angus fillet of beef served with grilled onion and salad with a choice of pepper or red wine sauce |
26.50 |
|
Tagliata di manzo(Angus Irlandese) grana e rucola (Regulars favourite) Stripcut of Certified Irish Angus fillet, on rocket, cherry tomato and shaved grana cheese topped with balsamic reduction |
27.50 |
|
Ribeye steak dry aged ( 10oz) Prime cut of Angus Ribeye (aged min 4 weeks) grilled, served with grilled onion and salad with a choice of pepper or red wine sauce |
24.50 |
|
Bistecca alla fiorentina dry aged (subject to availability) Dry aged (4 weeks) 18 oz. (500g) T-bone steak (Certified Irish Angus) on the grill cooked to your liking served with salad and roast potatoes (chef’s note, for quality reasons we do not recommend this dish is cooked more than medium) |
29.50 |
|
Scaloppine alla romana con patate al forno Milk fed veal escallops pan fried with sage & prosciutto in a white wine sauce, served with oven baked potatoes |
17.50 |
|
Pollo Funghi Porcini e Taragon Chicken supreme in creamy porcini mushroom and tarragon sauce served with potatoes |
16.50 |
|
Branzino al forno alle erbe aromatiche Oven baked whole Seabass with aromatic herbs and grilled cherry tomatoes |
19.50 |
|
Sogliola all mugnaia(Classic) Black Sole pan-fried, flavoured in white wine and lemon |
22.50 |
|
Pesce del giorno, Fish of the day (Ask your server for details) |
|
| Contorni - Side Dishes | |
|---|---|
| Salad of rocket, sliced pears & shaved parmesan with balsamic dressing | 4.90 |
|
Insalata mista Mix salad with house dressing |
3.50 |
|
Patate arrosto alla salvia e rosmarino Roast potatoes with sage & rosemary |
3.50 |
|
Verdure alla griglia Grilled vegetables finished with parsley, capers, and garlic salsa |
4.50 |
|
Funghi prataioli al balsamico Oven roasted field mushrooms with garlic, rosemary & balsamic vinegar |
4.00 |
|
Insalata di Pomodorini e cipolla rossa Vine cherry tomato salad with red onions, seasoned with fresh herbs and garlic |
4.50 |
| Dolci - Desserts | |
|---|---|
|
Tiramisu Chef's pride |
6.50 |
|
Pere al Chianti Riserva e cannella con gelato alla vaniglia Poached pears in chianti riserva wine and cinnamon served with vanilla ice cream |
6.50 |
|
Delizia al cioccolato con gelato allavaniglia Chocolate fondant cook to order served over amaretto cream, topped with vanilla ice cream (allow 10 minutes, it will be worth waiting for) |
6.50 |
|
Panna cotta aifrutti di bosco Slowly cooked cream, set over night finished with mix berry compote |
6.50 |
|
Selezione di gelati Selection of ice-cream of the day |
6.50 |
|
Torta di banana calda con gelato allavaniglia Banana sticky toffee pudding served warm with vanilla ice-cream and toffee sauce |
6.50 |
|
Selezione di formaggi con frutta fresca, miele e crackers Selection of cheeses served with fresh fruit, honey and crackers |
8.50 |