Salmon fillet in a cream, tomato and tarragon sauce. Served with sauteed potatoes, romanesco and spinach. Artisan pasta rings tossed in chilli, garlic and olive oil with fresh swordfish, cherry tomatoes and mint.

A traditional pasta dish from Lazio, cooked with diced guanciale (cured pork cheek), tomato and onion. Finished with pecorino cheese. Children are most welcome. We offer dishes marked with a smiling face at half price for a child’s portion. Vegetarian dishes are marked with a V. Some dishes may contain nuts. including Limoncello (served chilled), Nocello (hazelnut liqueur), Grappa and Amaro Averna. And of course you can change any one of them with your favourite liqueur. Pasta twists with roast garlic, chilli and oyster mushrooms. Tossed in a cream and vegetarian Parmesan. We aim to produce a new menu for each season providing fresh, modern Italian cuisine with a strong Mediterranean flair using organic and free-range produce wherever possible. Children are most welcome. We offer dishes marked with a smiling face at half price for a child’s portion . Vegetarian dishes are marked with a V. Some dishes may contain nuts.A selection of six different mini Italian desserts. The platter includes authentic Sicilian cannolo, sfogliatina Napoletana and a few others to keep you guessing – perfect to share. Sea bass fillets in a citrus, white wine and basil sauce. Served with sauteed potatoes, spinach and romanesco. Grilled Sea Bream fillets served with bagna cauda, a dressing bursting with flavours of anchovy, walnut, garlic and olive oil. Served with diced herb potatoes, salad leaves and green beans. A Tuscan style salad popular in the summer. Tomatoes, basil, garlic, olives and cucumber combined with generous chunks of ciabatta bread soaked in the salad juices. PASTA E RISOTTO A Tuscan style salad popular in the summer. Tomatoes, basil, garlic, olives and cucumber combined with generous chunks of ciabatta bread soaked in the salad juices.

Pan-fried escallope of veal, topped with Parma ham and sage in a white wine and butter sauce. Served with diced herb potatoes with fine beans, pine nuts and cherry tomatoes. Oven baked salmon wrapped in Parma ham, filled with salsa verde, on a bed of caponata. Served with sauteed potatoes and romanesco. Escallope of English veal coated in breadcrumbs, topped with Parma ham, tomato and mozzarella. Served with caponata, spinach and sauteed potatoes.A selection of Italian cheeses to include gorgonzola, spicy Sicilian pecorino and taleggio. Served with grapes, celery and biscuits.