Starters
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Carpaccio di Manzo con Rucola e scaglie di Parmigiano
Seared raw thin slices of beef fillet, rocket, parmesan shavings and Italian extra virgin Olive oil
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Burratina e Melanzane a funghetto (V)
Burrata served with pan fried aubergines, sicilian cherry tomatoes and home made basil pesto sauce
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Polpette e Polenta
Veal meatballs cooked in light tomato sauce served with home made fried Polenta
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Carpaccio di Salmone Scozzese e Rucola
Thinly sliced Scottish salmon served with watercress, pomegranate seeds, basil olive oil and mango lemon sauce
Mains
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Pacchero alla Genovese
Short Gragnano Pasta served with a 6 hours slow cooked top side of beef, onions, celery, carrots and Parmesan cheese
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Tagliolino ai Funghi Misti
Homemade fresh egg thin long pasta with fresh wild mushroom, Italian olive oil, white wine, garlic, and parsley
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Stinco di Agnello al Barolo con Castagne
Braised Lamb shank oven cooked in Barolo red wine, chestnuts and raisins served with mashed potatoes and crispy leeks
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Filetto di Branzino
Cone rolled seabass fillet filled with fresh spinach and served with fennel, cannellini beans, dill, garlic and white wine
Desserts
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Baba Napoletano
Traditional Neapolitan soft rum-soaked cake
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Pastierina Napoletana
Warm classic Neapolitan cake with ricotta wheat cream filling
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Limone Ripieno
Classic tangy lemon sorbet inside a Sicilian lemon shell
(Please inform us of any special dietary requirements)*