| Starters | |
|---|---|
|
Salmone Affumicato con Avocado Smoked salmon, crab meat, prawns and fanned avocado, served with cocktail sauce and garnished with mixed leaves. |
14.95 |
|
Ravioli ai Quattro Formaggi Homemade pasta parcel with meat and ricotta cheese filling, cooked with four cheeses sauce. |
9.95 |
|
Frittura di Pesce Gently fried baby crab cake, prawns and squid rings, served with a sweet chilli sauce and garnished with mixed leaves. |
12.95 |
|
Insalata di Stagione Mixed leaves, diced goats cheese, melon, mango and beetroot served with a honey wholegrain mustard dressing. |
9.95 |
|
Fegatini alla Toscana Panfried chicken livers cooked in a white wine, lemon juice and sage sauce, served with homemade rustic toast. |
9.50 |
| Mains | ||
|---|---|---|
|
Aragosta alla Thermidor Whole Lobster cooked with cream, brandy and Dijon mustard and gratinated with a parmesan and herb crust. Half / Whole |
18.95 | 35.95 |
|
Nasello con Gamberi Panfried fillet of Hake and Dublin bay prawns, drizzled with a garlic and white wine sauce. |
26.95 | |
|
Duetto di Mare Seared medallions of monkfish and king scallops, with bell peppers, scallions, cherry tomatoes and soy sauce. |
28.95 | |
|
Agnello al Forno Braised lamb rump with red wine, garlic, rosemary and root vegetables. |
25.95 | |
|
Petto d'Anatra Pan-Seared barbary duck breast served on a bed of pak choi and drizzled with blueberry sauce. |
24.95 | |