Menu

Mussels with white wine, garlic, lemon and black pepper

King Scallops wrapped in Parma ham, served on a bed of rocket with a lemon dressing

Squid rings coated with breadcrumbs and deep fried served with chefs special tartare sauce

A selection of mixed Italian cured meats served with sundried tomatoes, juicy olives and mozzarella and served with pane carasau, a very thin crispy Sardinian bread.

A large flat mushroom stuffed with tomato, courgette and goats cheese salsa and oven baked with a mozzarella top.

Pan fried King prawns in a concasse of tomato, with chilli, garlic, a splash of wine and a hint of saffron infused cream

Toasted bread topped with goats cheese, caramelised pear and garnished with walnuts

Slices of fresh mozzarella and tomato. Finished with basil leaves and a pesto dressing

Asparagus wrapped in Parma ham topped with mozzarella and breadcrumbs then oven baked

Sliced raw fillet of fresh beef marinated in a porcini mushroom reduction, then thinly sliced and served on a bed of rocket, and garnished with parmesan shavings.

Toasted bread topped with concasse of tomato, mozzarella, red onions and pesto made with garlic, basil and pine nuts

Toasted bread topped with roast peppers, courgette and aubergine with a touch of Chefs special tangy and sweet dressing, topped with parmesan flakes

The classic Italian dish is always a favourite

Linguine pasta with freshly made meatballs cooked in chefs tasty tomato ragu

Pasta swirls with fresh Italian Napoli sausage added in a tomato sauce made with a touch of chilli and a hint of garlic

Pasta swirls with flaky smoked salmon and a hint of cream

Linguine pasta with a selection of fresh seafood cooked in garlic, white wine and a touch of chilli in a delicious tomato sauce

Potato dumplings in a four cheese sauce made with Dolce latte, Goats cheese, Taleggio and Parmesan

Penne with chicken and mixed mushrooms prepared in a creamy sauce with a dash of white wine and a touch of black pepper

Penne pasta in a spicy chilli tomato sauce with a splash of vodka for an extra kick

Penne pasta with broccoli and pancetta, olive oil, garlic and white wine

Linguine pasta tossed in a rich tomato sauce made with onion, chilli, pancetta and Italian herbs

Potato dumplings added to a basil infused tomato sauce with melted mozzarella and pamesan cheese. Simple but mouthwatering

Risotto rice with fresh seafood, a splash of white wine, and delicately seasoned

Risotto rice cooked in a porcini mushroom reduction, with fresh mixed mushrooms

Risotto rice with pieces of fresh chicken, petit pois a hint of saffron and delicately seasoned

Tender veal escalopes cooked in a garlic and white wine and lemon sauce

Pan fried butterfly chicken breast in a spicy sauce made with garlic, wine sunblush and cherry tomatoes

Chicken breast cooked with onions, petit pois, cream and a Marsala wine sauce

A butterfly chicken breast with Parma ham and melted mozzarella and parmesan cheese

Chargrilled 10 oz rib eye steak served on a bed of rocket, topped with parmesan and drizzled with extra virgin olive oil

Chargrilled sirloin steak in creamy sauce with rosemary, garlic, mustard and a splash of brandy

Strips of fresh beef fillet cooked with mushrooms, a dash of mustard, a hint of rosemary and a touch of cream

Fillet steak chargrilled to your liking in a simple but delicious green peppercorn sauce

Chargrilled fillet steak on a large crouton base, topped with pate and finished with Maderia sauce

Chargrilled fillet steak wrapped in smoked ham with melted Taleggio cheese served with a rich porcini mushroom and Marsala wine demiglace

Chargrilled fillet steak served resting on scallops topped with a king prawn and finished with chefs special surf and turf sauce

Chargrilled skewers of monkfish and king prawns chargrilled drizzled with chefs special lemon and olive oil dressing. Served with rocket and cherry tomatoes

Chargrilled swordfish steak with salmarilio sauce - garlic, lemon, olive oil and parsley served with mixed leaves

Fillet of salmon gently pan fried in a delicate cherry tomato, garlic and lobster bisque served with a selection of seafood (mussels, prawns and a langoustine)

Seabass fillets rolled around tender asparagus spears and wrapped in Parma ham, oven baked and finished in a cherry tomato and a lobster bisque