Starters

Minestrone   


Fresh vegetable soup


Avocodo al gorgonzola


Ripe avocado on a rocket leaf bed, served with a warmed blend, comprising gorgonzola cheese, cream, mayonnaise and brandy.


Funghi Ripieni


Baked stuffed mushrooms, filled with a mixture of parmesan cheese, ham, breadcrumbs, onions, herbs and mushrooms.  Served hot.


Farfalle al Salmone


Butterfly shaped pasta in a creamy sauce of smoked salmon a dash of tomato, finely chopped spring onions, black pepper, and vodka.


Prosciutto e Melone


Parma ham, served with slices of ripe melon


Cozze Arrosto


Baked green-lip mussels with butter, parsley and garlic


Main Meals

Salmone alla Stimpirata


Fillet of salmon sautéed with onion, celery, capers, white wine, vinegar and olive oil.


Pollo ai Funghi


Breast of chicken in a creamy mushroom sauce.


Entrecote al Gorgonzola


An 8 oz sirloin steak, pan fried in a creamy gorgonzola cheese and brandy sauce


Filleto di maiale al Marsala


Tender fillet of pork, pan fried, finished with marsala wine and a touch of cream.


Cannelloni


Pasta tubes filled with mushrooms, onions, ricotta, spinach, baked in a cheese sauce.



Homemade desserts from the menu



Group Menu

Groups of over nine people will need to choose from a reduced menu, an example of which is shown.

Reservations will only be taken over the telephone